Dinner

Chickpea Feta Cucumber Salad Recipe

Name: Chickpea Feta Cucumber Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 cans Chickpeas (drained and rinsed); 8 oz Feta Cheese (crumbled); 1/2 cup Red Onion (diced); 1 piece English Cucumber (diced); 1/4 cup Fresh Herbs (optional: chopped basil, dill, mint); 1/2 cup Oil (olive or avocado); 2 tbsp Lemon Juice (fresh); 1 tbsp Lemon Zest; 1/4 cup Red Wine Vinegar; 1 tsp Dijon Mustard; 1 tsp Garlic (minced or powder); 1 tsp Dried Oregano; 1 tsp Dried Parsley; 1/4 tsp Salt (to taste); 1/8 tsp Black Pepper (to taste)

ByJulian Dempsey February 22, 2026February 22, 2026

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Introduction

This Chickpea Feta Cucumber Salad is a bright, refreshing dish perfect for a quick lunch or a side at dinner. Combining creamy feta, crunchy cucumber, and a zesty red wine vinaigrette, it comes together in just 10 minutes and serves six.

The image shows a close-up of a brown bowl filled with a chickpea salad. The salad has three main layers: the base layer is light beige chickpeas, the middle layer has bright green chopped cucumbers and leafy herbs, and the top layer contains small purple-red pieces of onion mixed with creamy white cheese bits. A metal spoon is placed inside the bowl, and the bowl is set on a white marbled surface with a red onion nearby and a soft beige cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans chickpeas (drained and rinsed)
8 oz feta cheese (crumbled)
1/2 cup red onion (diced)
1 piece English cucumber (diced)
1/2 cup oil (olive or avocado)
2 tbsp lemon juice (fresh)
1 tbsp lemon zest
1/4 cup red wine vinegar
1 tsp Dijon mustard
1/4 cup fresh herbs (optional, chopped basil, dill, mint)
1 tsp dried oregano
1 tsp garlic (minced or powder)
1 tsp dried parsley
1/4 tsp salt (to taste)
1/8 tsp black pepper (to taste)

Instructions

Step 1: Make the red wine dressing by combining oil, lemon juice, lemon zest, red wine vinegar, Dijon mustard, dried oregano, garlic, dried parsley, salt, and black pepper in a mixing bowl or mason jar. Whisk until fully combined.
Step 2: Drain and rinse the chickpeas thoroughly, removing as much moisture as possible, then add them to the bowl with the dressing.
Step 3: Add the diced cucumber, red onion, crumbled feta, and fresh herbs if using. Toss everything together gently until well combined.
Step 4: For best flavor, cover and chill the salad in the refrigerator for at least two hours before serving. Enjoy!

Tips & Variations

Use fresh herbs like basil, dill, or mint to add a bright, aromatic note to the salad, or omit them for a simpler flavor.
For extra crunch, add toasted pine nuts or chopped walnuts just before serving.
Try swapping the feta for a vegan cheese alternative to make this salad plant-based.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld over time, but the cucumber may soften slightly. If needed, toss the salad again before serving to redistribute the dressing.

How to Serve

A close-up image of a bowl filled with chickpea salad that has three main layers: a base of light tan chickpeas, mixed throughout with chopped green cucumber pieces adding a crunchy texture, finely chopped dark green herbs, and tiny pieces of purple onion scattered on top. The salad is mixed with creamy white chunks of cheese scattered unevenly, giving it a rich texture. A metal spoon is placed inside the bowl, ready to scoop. The bowl is white with a smooth finish, set on a white marbled surface with a light cloth and a whole red onion placed beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas without rinsing them?

It’s best to rinse canned chickpeas to remove excess salt and any canning liquid, which can affect the taste and texture of the salad.

Can I prepare this salad ahead of time?

Yes, preparing the salad a few hours ahead allows the flavors to develop fully. Just be sure to store it in the fridge and give it a gentle toss before serving.