Chickpea Cucumber Feta Salad (Printable Version)

Mediterranean salad with chickpeas, cucumbers, tomatoes, fresh herbs, and feta tossed in lemon vinaigrette.

# Needed Ingredients:

→ Base

01 - 1 can (15 oz) chickpeas, rinsed and drained
02 - 1 cup cherry tomatoes, halved or quartered
03 - 4 Persian cucumbers, diced
04 - 1/4 cup red onion, finely diced
05 - 1/4 cup fresh parsley, chopped
06 - 2 tablespoons fresh dill, chopped
07 - 1/2 cup crumbled feta cheese

→ Dressing

08 - 1 tablespoon extra virgin olive oil
09 - 2 tablespoons white wine vinegar
10 - 2 to 3 tablespoons fresh lemon juice
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon salt
13 - Freshly ground black pepper to taste

# Preparation Steps:

01 - Dice the cucumbers, halve or quarter the cherry tomatoes, and finely chop the red onion, parsley, and dill. Set aside.
02 - In a large salad bowl, combine the rinsed chickpeas, diced cucumbers, tomatoes, red onion, parsley, and dill.
03 - In a small bowl, whisk together olive oil, vinegar, lemon juice, garlic powder, salt, and black pepper until well blended.
04 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Distribute the crumbled feta cheese over the salad and toss gently until incorporated throughout.
06 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately or refrigerate until ready to serve.

# Expert Advice:

01 -
  • It comes together in ten minutes, which means you can make it on a weeknight without any stress or complicated techniques.
  • The flavors taste like a Mediterranean vacation in a bowl, but with ingredients you probably already have at home.
  • It's naturally vegetarian and gluten-free, so it works for almost anyone at your table.
  • It gets better as it sits, making it absolutely perfect for meal prep throughout the week.
02 -
  • Don't skip rinsing your canned chickpeas thoroughly—the starchy liquid they sit in will make your salad gluey if you leave it behind.
  • If you're making this ahead, hold off on adding the feta until just before serving, because it can get a little soft and break down more than you'd like over time.
03 -
  • Squeeze your lemon fresh right before making the dressing—bottled lemon juice tastes flat and tinny by comparison, and you'll taste the difference immediately.
  • If you're doubling this for a crowd, keep the dressing separate until right before serving so you can control how much liquid everything absorbs.
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