Easy Cucumber Chickpea Salad with Tomatoes & Feta

This cucumber chickpea salad is light, flavorful and fresh with just the right amount of crunch from crisp cucumbers. It’s perfect for a weekday lunch, on top of your favorite greens, or even as an easy side. This is one of my favorite summer salads, but it’s so quick and easy that you’ll want to make year round!

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About this recipe

This chickpea cucumber feta salad is something I’ve been making for years and it never fails me. It uses quick and easy salad ingredients, a simple fresh dressing, and it’s super customizable.

Let’s talk about the star of the show and main ingredient here, chickpeas! Fiber and protein-packed chickpeas are one of my favorite pantry staples as a Registered Dietitian because they’re nutritious and super easy to throw into dishes. A 1/2 cup serving of chickpeas has 5g of fiber and 6g of protein!

It’s easy to throw together with simple ingredients, stores great in the refrigerator (so it’s meal prep friendly for busy weeks), and it’s delicious!

Chickpea Salad Recipe Ingredients

Chickpeas (aka garbanzo beans): The main ingredient here is chickpeas! The best part about chickpeas is that they’re cheap, they store for a really long time and they’re low prep. Rinse and drain them and you’re good to go.

Cucumbers: I love using mini cucumbers, Persian cucumbers or a large English cucumber for this recipe because the seeds are much smaller and they tend to be sweeter, crunchy cucumbers.

Tomatoes: Any fresh tomatoes will work here but your favorite cherry or grape tomatoes will be best!

Red onion: The recipe calls for just a small amount of red onion to give the salad just the right amount of bite.

Feta cheese: Feta cheese pairs perfectly with this salad. If you like a more mild cheese, use cubed mozzarella.

Dressing: For the dressing, you’ll make a quick lemony dressing that takes 2 minutes. All you need is extra virgin olive oil, white wine vinegar, lemon juice, honey, salt, and black pepper to taste. You can also use your favorite salad dressing.

How to Make Chickpea Cucumber Salad

In a large bowl

1. In a small bowl, make the dressing. Whisk together olive oil, vinegar, lemon juice, honey, salt and pepper until emulsified.
2. In a large bowl combine chickpeas, cucumbers, red onion, cherry tomatoes and feta cheese.
3. Pour dressing over the vegetable and chickpea mix and combine gently. Serve and enjoy!

In single-serve containers or 16 oz. mason jars

1. In a small bowl, make the dressing. Whisk together olive oil, vinegar, lemon juice, honey, salt and pepper until emulsified.
2. Add 1/4 of the dressing to each container of mason jar. These 16 oz wide mouth mason jars with these lids are perfect.
3. Next, add 1/4 can of chickpeas to each container. Next, add 1/2 cup cucumbers to each container, 1 tbsp of red onion to each container, and 1/4 cup cherry tomatoes to each container.
4. Top with 1/4 cup cheese in each container secure with a lid. Store in the fridge for 3-4 days in an airtight container.
5. When you’re ready to eat, simply shake the container up to coat with dressing and enjoy.

Variations & Substitution Ideas

• Add chopped chicken breast or canned tuna for a complete meal idea.
• Change up your salad ingredients by using diced red bell pepper, chopped broccoli, or any other veggies that you have on hand.
• Use black beans, white beans or lentils instead of chickpeas.
• Swap white wine vinegar for red wine vinegar, balsamic, or white balsamic vinegar for a different dressing.
• Change up the cheese! Use crumbled goat cheese, blue cheese, or cubed mozzarella instead.
• Add a handful of chopped fresh herbs like fresh parsley, fresh dill, fresh oregano, fresh basil, cilantro or even fresh mint.
• Add chopped kalamata olives for a salty and tangy addition.

More Delicious Salads:

Cucumber Mango Salad (Easy & Healthy!)

Super Simple, No-Cook Italian Grinder Salad

Deconstructed Burger Salad Bowl

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