Fresh, vibrant, and impossibly easy, the Easy Chickpea Cucumber Salad with Feta and Tomatoes is the kind of dish that instantly becomes a staple in your summer recipe rotation. This Mediterranean-inspired salad is loaded with crisp cucumbers, juicy tomatoes, creamy feta, and hearty chickpeas—all tied together with a zippy lemon-oregano dressing. Whether you need a quick lunch, a potluck hero, or a fuss-free side, this salad brings a burst of color and flavor to any table, making healthy eating feel like a total treat.
Ingredients You’ll Need
One of the best things about this salad is how it transforms simple, everyday ingredients into something extraordinary. Each component plays a starring role—adding crunch, creaminess, tang, or bright color—so don’t skimp on the freshness!
- Chickpeas: These protein-packed legumes provide a satisfying, creamy base and make the salad hearty enough for a meal.
- Cherry tomatoes: Their natural sweetness and juiciness add bursts of color and flavor to every bite.
- Cucumber: Crisp, cool, and refreshing, cucumber keeps each forkful light and crunchy.
- Red onion: Thinly sliced for a touch of sharpness and beautiful purple color.
- Feta cheese: Creamy, tangy feta brings a salty kick and ties all the flavors together.
- Fresh parsley: Chopped parsley adds an herbaceous, fresh finish that brightens the salad.
- Olive oil: The foundation for the dressing, giving a lush and silky texture.
- Red wine vinegar: Its subtle tang sharpens the flavors and balances the richness of the feta.
- Lemon juice: A splash of citrus for extra brightness and zing.
- Dried oregano: Classic Mediterranean flavor that adds depth to the simple dressing.
- Salt and black pepper: Essential for seasoning and bringing all the ingredients into perfect harmony.
How to Make Easy Chickpea Cucumber Salad with Feta and Tomatoes
Step 1: Prep Your Veggies and Chickpeas
Start by draining and rinsing your chickpeas—this removes any canned flavor and gives them a clean, creamy texture. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the fresh parsley. Having everything prepped and ready makes assembly a breeze!
Step 2: Mix the Base
In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and parsley. This gorgeous mix already looks like summer in a bowl, and it’s packed with flavor and crunch before you even add the dressing.
Step 3: Whisk the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper. The combination of tangy vinegar, bright lemon, and aromatic oregano really wakes up the flavors of the Easy Chickpea Cucumber Salad with Feta and Tomatoes.
Step 4: Dress and Toss
Pour the dressing over your salad base and toss gently to combine. You want everything evenly coated, but try not to mash the chickpeas. The dressing will slightly soften the veggies, melding everything beautifully.
Step 5: Fold in the Feta
Now, add the crumbled feta and fold it in gently. The feta adds a creamy, salty finish that’s absolutely irresistible in this salad. If you’re making a vegan version, substitute with your favorite dairy-free alternative or simply leave it out.
Step 6: Chill and Serve
Let the salad chill in the fridge for 15 to 20 minutes before serving. This short rest allows the flavors to mingle and intensify, making each bite of the Easy Chickpea Cucumber Salad with Feta and Tomatoes even more delicious. Serve cold or at room temperature for the ultimate refreshment.
How to Serve Easy Chickpea Cucumber Salad with Feta and Tomatoes
Garnishes
A final flourish of fresh parsley, a sprinkle of extra feta, or a crack of black pepper on top can take your Easy Chickpea Cucumber Salad with Feta and Tomatoes from great to absolutely gorgeous. If you’re feeling fancy, add some thin lemon slices or a drizzle of good olive oil just before serving.
Side Dishes
This salad plays well with so many dishes! Serve it alongside grilled chicken, fish, or lamb for a complete meal, or spoon it onto a bed of greens for extra veggies. It’s also a fantastic addition to a mezze platter with pita, hummus, and olives.
Creative Ways to Present
Try stuffing the salad into pita pockets for an easy handheld lunch, or pile it onto crostini for a fun appetizer. You can even layer it in mason jars for a striking picnic presentation. However you serve it, the Easy Chickpea Cucumber Salad with Feta and Tomatoes is sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover salad can be stored in an airtight container in the refrigerator for up to two days. The flavors continue to meld and intensify, making next-day lunches extra tasty. Just give it a quick toss before serving to redistribute the dressing.
Freezing
Freezing is not recommended for this salad, as the fresh veggies and feta tend to lose their crispness and creamy texture once thawed. It’s best enjoyed fresh or within a couple of days of making.
Reheating
No reheating needed! The Easy Chickpea Cucumber Salad with Feta and Tomatoes is meant to be served cold or at room temperature. If it’s been chilled, just let it sit out for a few minutes to take the chill off before serving.
FAQs
Can I make this salad vegan?
Absolutely! Simply leave out the feta cheese or use your favorite plant-based feta alternative. The salad is still deliciously satisfying and full of flavor, making it a fantastic vegan option for everyone.
What other herbs can I use besides parsley?
Fresh mint, dill, or basil all work beautifully in this salad. Each herb brings a slightly different personality, so feel free to mix and match based on what you have on hand or your flavor preferences.
Can I use English cucumber or Persian cucumber?
Yes, both English and Persian cucumbers are great choices because they’re crisp and have thin skins, so you don’t need to peel them. They also have fewer seeds, which keeps the salad from getting watery.
How can I add more protein?
For an extra protein boost, add grilled chicken, shrimp, or even more chickpeas. You could also toss in some cooked quinoa for a more filling, grain-based salad.
Is this salad gluten-free?
Yes, the Easy Chickpea Cucumber Salad with Feta and Tomatoes is naturally gluten-free as written. Just be sure to check your feta and any other add-ins for hidden gluten if you’re sensitive or serving someone with celiac disease.
Final Thoughts
If you’re looking for a dish that’s as easy as it is crave-worthy, the Easy Chickpea Cucumber Salad with Feta and Tomatoes is your new go-to. It’s fresh, colorful, and full of Mediterranean flavor—perfect for weeknights, gatherings, or anytime you need a wholesome meal in minutes. Give it a try, and don’t be surprised if it becomes a regular star on your table!
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Easy Chickpea Cucumber Salad with Feta and Tomatoes Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This easy Chickpea Cucumber Salad with Feta and Tomatoes is a refreshing Mediterranean-inspired dish, perfect for a light lunch or as a side. Combining protein-packed chickpeas, fresh cucumbers, juicy tomatoes, and tangy feta cheese, this no-cook salad is tossed in a zesty dressing made with olive oil, red wine vinegar, lemon juice, and oregano. It’s quick to prepare, healthy, and bursting with vibrant flavors.
Ingredients
Salad Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons chopped fresh parsley
- 1/2 cup crumbled feta cheese
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Combine the vegetables and chickpeas. In a large mixing bowl, add the drained chickpeas, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped fresh parsley. Mix gently to combine all the fresh ingredients evenly.
- Prepare the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper until well emulsified and fragrant.
- Dress the salad. Pour the dressing over the chickpea and vegetable mixture, tossing gently to ensure everything is coated evenly without breaking up the ingredients.
- Add the feta cheese. Fold in the crumbled feta cheese carefully so it retains its texture and blends with the salad flavors.
- Chill before serving. Refrigerate the salad for 15 to 20 minutes to allow the flavors to meld together. Serve chilled or at room temperature for best taste and freshness.
Notes
- This salad can be made ahead and stored in the fridge for up to 2 days without losing its flavor or texture.
- For extra flavor, add diced avocado or slices of olives before serving.
- To make this recipe vegan, omit the feta cheese or substitute with a plant-based dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
