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

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Total Time 15

Course Light Meal, Lunch, Side Dish

Servings

Calories 280 kcal

Ingredients

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