Chickpea Feta Cucumber Salad -

salad in a bowl with chickpeas, cucumbers, and feta cheese with a spoon

5 from 1 vote

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!

Prep Time10

Cook Time0

Course: Salad, Side Dish

Cuisine: American, Greek

Keyword: chickpea and cucumber salad with feta, chickpea cucumber and feta salad, chickpea cucumber feta salad, chickpea cucumber feta salad recipe, chickpea feta cucumber salad, cucumber chickpea salad feta, cucumber feta chickpea salad

Servings: Servings

Calories: 285kcal

Author: Valerie Skinner

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!

Nutrition