Chickpea Feta Cucumber Salad
This easy summer salad features canned chickpeas, crunchy garden cucumbers, and salty feta cheese tossed with a homemade red wine vinaigrette. It’s a great make-ahead side dish for the warmer months!
I love utilizing canned ingredients whenever I can. Chickpeas are one of my favorites because they can be made into a crispy snack, or added to a salad to give it a hearty protein and texture. In this recipe, they taste great when paired with crunchy garden cucumbers and salty feta cheese for a quick salad you can whip up in just 10 minutes!
🍷Red Wine Vinegar Marinade & Dressing
This salad gets tossed in a homemade dressing that can also be used as a marinade for Greek chicken or it can be used in a crunchy cucumber salad. It’s made with red wine vinegar, dijon mustard, lemon juice and zest, olive or avocado oil, and a mix of basic seasonings like salt, pepper, and dried oregano. Just whisk together in a bowl or shake it up in a sealed mason jar and keep on hand for up to two weeks!
📖Quick Instructions
Whisk the dressing ingredients together in a medium sized mixing bowl until well combined. Fully rinse and drain the chickpeas and add them to the bowl with the dressing along with the chopped cucumber, diced red onion, and crumbled feta. Toss together until everything is well coated. For best results let it chill in the fridge for up to two hours for maximum flavor.
🥒Using English Cucumbers
If possible, I grow English cucumbers in my garden. These are slightly different from regular cucumbers because they are thinner and have ridges on the outside. I find they are the best for salads because they tend to hold less water, making them firm, which makes them hold up well in the salad. If you only have regular cucumbers, choose ones small for their size and firm.
🍅Customize It
- Veggies: Add in chopped cherry tomatoes, diced avocado, or your kalamata olives.
- Grains: To make it even more hearty, add cooked Israeli couscous, quinoa, orzo, or farro.
- Herbs: Toss in freshly chopped herbs like basil, mint, or dill.
Chickpea Feta Cucumber Salad
Equipment
- large mixing bowl
- Whisk
Ingredients
- 2 cans Chickpeas drained and rinsed
- 8 oz Feta Cheese crumbled
- ½ cup Red Onion diced
- 1 piece English Cucumber diced
- Red Wine Vinaigrette
- ½ cup Oil olive or avocado
- 2 tbsp Lemon Juice fresh
- 1 tbsp Lemon Zest
- ¼ cup Red Wine Vinegar
- 1 tsp Dijon Mustard
- ¼ cup Fresh Herbs (OPTIONAL) chopped basil, dill, mint
- 1 tsp Dried Oregano
- 1 tsp Garlic
- 1 tsp Dried Parsley
- ¼ tsp Salt to taste
- ⅛ tsp Black Pepper to taste
Instructions
- Make the red wine dressing by adding all of the ingredients to a mixing bowl (or mason jar) and whisking until fully combined.
- Drain and rinse the chickpeas, fully removing as much moisture as possible, and pour them into the bowl with dressing.
- Add in the diced cucumber, onion, crumbled feta, and fresh herbs if using. Toss together until all ingredients are fully combined.
- For best results, chill covered in the fridge for at least two hours before serving. Enjoy!
Video
Notes
- This salad will last in the fridge for up to 4 days before the cucumbers begin to get soggy. Always give it a toss before serving to redistribute the flavors.
- For best texture and flavor, use English cucumbers or small regular cucumbers. You can keep the skin on or leave it off. No need to peel!
