Easy chickpea cucumber salad with feta, tomatoes, and fresh ingredients

Easy Chickpea Cucumber Salad with Feta and Tomatoes

ByCasey Monroe

why make this recipe

This Easy Chickpea Cucumber Salad with Feta and Tomatoes is perfect for a quick and healthy meal. It’s packed with protein from chickpeas, fresh flavors from cucumbers and tomatoes, and a creamy touch from feta cheese. This salad is not only tasty but also colorful, making it a delightful addition to your table. Whether you need a side dish, a light lunch, or a snack, this salad is versatile and easy to prepare.

how to make Easy Chickpea Cucumber Salad with Feta and Tomatoes

Ingredients

  • 1 can chickpeas (garbanzo beans), 15 oz (rinsed and drained)
  • 1 cup cherry tomatoes, halved or quartered (about 15 tomatoes)
  • 4 persian cucumbers, diced (or 1 english cucumber)
  • ¼ cup red onion, diced (about a quarter of an onion)
  • ¼ cup fresh parsley, chopped (more to taste)
  • 2 Tbsp fresh dill, chopped (more to taste)
  • ½ cup crumbled feta cheese (4 oz or half a block)
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp white wine vinegar (or apple cider vinegar)
  • 1 lemon (juice of) (about 2-3 Tbsp lemon juice)
  • ½ tsp garlic powder (more to taste)
  • ½ tsp salt (more to taste)
  • black pepper (more to taste)

Directions

  1. Start by draining and rinsing the can of chickpeas.
  2. Next, dice the cucumbers and tomatoes, and chop the red onion and fresh herbs.
  3. In a medium bowl, combine the salad ingredients including cucumbers, tomatoes, red onion, fresh herbs, and chickpeas.
  4. Top the salad ingredients with the dressing ingredients.
  5. Toss until everything is coated.
  6. Finally, add crumbled feta on top and gently toss again.

how to serve Easy Chickpea Cucumber Salad with Feta and Tomatoes

Serve this salad chilled or at room temperature. It can be a side with grilled meats, a topping for a bed of greens, or a light meal on its own. You can also serve it in bowls with extra lemon wedges on the side for a refreshing touch.

how to store Easy Chickpea Cucumber Salad with Feta and Tomatoes

To store leftovers, place the salad in an airtight container and refrigerate. It should stay fresh for up to 3 days. However, to maintain the best flavor and texture, it’s best to eat it within 1-2 days. You may want to keep the feta separate until serving to prevent it from getting soggy.

tips to make Easy Chickpea Cucumber Salad with Feta and Tomatoes

  • For extra crunch, add bell peppers or radishes.
  • If you prefer a little heat, add some chopped jalapeños or red pepper flakes.
  • Make sure to taste and adjust the seasonings to your liking. You can add more dill or parsley for a stronger flavor.

variation

You can easily customize this recipe! Try using different types of beans, such as black beans or kidney beans, instead of chickpeas. You can also add other ingredients like olives, avocados, or shredded carrots for more texture and flavor.

FAQs

1. Can I make this salad ahead of time?
Yes, you can make this salad a few hours ahead of serving. Just keep the dressing separate until you’re ready to eat to keep the salad fresh.

2. Is this salad vegan?
No, because it contains feta cheese. However, you can skip the feta or use a vegan cheese alternative to make it vegan.

3. Can I use different vegetables in this salad?
Absolutely! Feel free to substitute or add any of your favorite vegetables such as bell peppers, zucchini, or snap peas.