Chickpea Cucumber Salad Feta (Printable)

Fresh salad blending chickpeas, cucumbers, tomatoes, herbs, and creamy feta in a zesty lemon dressing.

# What You Need:

→ 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

# Directions:

01 - Dice the cucumbers, halve or quarter the cherry tomatoes, and finely chop the red onion, parsley, and dill.
02 - In a large salad bowl, combine the chickpeas, 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 combined.
04 - Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
05 - Add the crumbled feta cheese and toss again gently until distributed throughout.
06 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve immediately or refrigerate.

# Expert Advice:

01 -
  • It comes together faster than you can set the table, with zero cooking required.
  • The lemon dressing is so vibrant it makes even simple vegetables taste like something special.
  • It actually tastes better the next day, making it perfect for those days when you need food that's already waiting for you.
02 -
  • Feta can get weeping and sad if you toss it too vigorously, so treat it like you're handling something delicate even though chickpeas are tough enough to handle rough treatment.
  • The salad tastes better after sitting for thirty minutes because the flavors have time to mingle and the chickpeas absorb some of that bright dressing.
03 -
  • A squeeze of fresh lemon juice right before eating, even if you've already dressed it, brings everything back to life and reminds your taste buds why you made this in the first place.
  • If your dressing tastes flat, you probably need more lemon or salt—not more oil—so go light on the oil and bold on the acid.
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