Chickpea Cucumber Feta Salad

This Chickpea Cucumber Feta Salad is a bright, creamy, and crunchy Mediterranean-inspired recipe that's great for lunch, meal prep, or a light side. Crunchy cucumbers, chickpeas, and savory feta are mixed with a tangy dill yogurt dressing for a cucumber salad that's perfect for summer.

Why You'll Love this Chickpea Cucumber Feta Salad:

• Super Refreshing: Cool cucumbers, fresh dill, and creamy yogurt make this salad perfect for hot days.
• Quick & Easy: Comes together in 15 minutes with simple ingredients.
• Naturally Gluten-Free & Vegetarian

Key Ingredients:

• Chickpeas: Use canned for convenience or cook (and cool) them fresh. This plant-based protein adds fiber and a creamy texture.
• Cucumber: I recommend using English cucumbers for this recipe. They have less seeds and less moisture to prevent this salad from getting watery.
• Feta Cheese: Salty, a bit tangy, and creamy.
• Red Onion: Adds a bit of sharpness and color.
• Creamy Dill Yogurt Dressing: Made with full-fat Greek yogurt, olive oil, red wine vinegar, garlic, fresh dill, and a smidge of honey for balance.

Dietary Swaps:

• Gluten-Free: Naturally gluten-free as written. Just double-check your yogurt and vinegar labels to be safe.
• Dairy-Free/Vegan: Use a plant-based yogurt (like almond or cashew) and swap feta with a vegan alternative (such as VioLife Just Like Feta) or omit entirely.
• Low Carb / Keto: Swap chickpeas for chopped, cooked cauliflower to reduce carbs.

Recipe Variations:

• Make it Veggie-Packed: Add extra veggies such as chopped spinach, cherry tomatoes, or avocado for added nutrition and texture.
• Like Spice? Try a drizzle of harissa for a lil' kick.
• Not a fan of dill? Try fresh parsley, mint, or basil instead.

How to Make Chickpea Cucumber Feta Salad with Dill Yogurt Dressing:

1. Chop Veggies: Dice cucumber, onion, and chop fresh dill.
2. Pat Cucumbers Dry: Use a paper towel to absorb excess moisture.
3. Mix Dressing: Whisk together yogurt, olive oil, vinegar, garlic, dill, honey, salt & pepper.
4. Toss: Combine chickpeas, veggies, feta, and dill in a large bowl.
5. Dress: Add half the dressing, toss, then add more to taste. (Toss everything together in a large serving bowl for easy prep and beautiful presentation)
6. Serve or Chill: Enjoy right away or refrigerate for up to 3 days.

Tips & Notes:

• Use English Cucumbers: English cucumbers have less seeds and less moisture.
• Pat cucumbers dry: After dicing, pat cucumbers dry with a paper towel to help prevent the salad from getting too watery.

Make Ahead & Storage:

• Make Ahead: This cucumber chickpea salad can be prepped up to 24 hours in advance. Keep the dressing separate and toss just before serving.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. If already dressed, expect the salad to soften a bit over time (but still taste great.)

Serve Chickpea Cucumber Feta Salad with:

Serve this salad with grilled proteins, warm bread, or as a light side alongside your favorite Mediterranean dishes:

• Greek-Inspired Grilled Chicken Skewers with Squash Ribbons
• Easy Olive Cheese Bread with Garlic Butter
• Easy & Creamy Homemade Tzatziki with Mediterranean Olives

FAQs:

More Mediterranean Recipes You Will Love:

• Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
• Mediterranean White Bean Salad with Feta Dressing
• Crunchy Romaine Salad with Pistachios, Olives & Garlic Herb Dressing

Recipe

Chickpea Cucumber Feta Salad

A bright and creamy Mediterranean salad featuring crunchy cucumbers, protein-packed chickpeas, salty feta, and a tangy dill yogurt dressing. Perfect for a quick, refreshing lunch or meal prep.

5 from 1 vote

Print Recipe Pin Recipe

Total Time 15 minutes mins

Course Light Meal, Lunch, Side Dish

Servings 4

Calories 280 kcal

Ingredients

  

1x2x3x

• 1 large English cucumber diced
• 1 can 15 oz chickpeas drained & rinsed
• ½ cup red onion finely sliced or diced
• ½ cup crumbled feta cheese
• 2-3 tablespoons fresh dill chopped

Dill Yogurt Dressing:

• ½ cup full-fat Greek yogurt
• 2-3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon minced garlic
• 2 tablespoon fresh dill chopped
• ½ teaspoon honey
• Salt & pepper to taste

Instructions

 

• Dice cucumber and red onion; chop fresh dill.
• Pat cucumber dry with a paper towel to remove excess moisture.
• In a small bowl, whisk together all dressing ingredients until smooth.
• In a large bowl, combine chickpeas, cucumber, red onion, feta, and fresh dill.
• Pour half the dressing over the salad, toss gently, then add more dressing to taste.
• Serve immediately or chill for up to 3 days.

Notes

• Use English cucumbers for less water and seeds.
• This recipe is naturally gluten-free and vegetarian.
• Storage: Store  in an airtight container fin the fridge for up to 3 days.
• Nutrition info is an estimate and may vary based on exact ingredients used.

Nutrition

Calories: 280kcalCarbohydrates: 21gProtein: 11gFat: 17gSaturated Fat: 5gCholesterol: 20mgSodium: 420mgFiber: 5gSugar: 5g

Keyword chickpea cucumber feta salad

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