Easy Chickpea Cucumber Salad with Feta and Tomatoes – Quick, Healthy & Tasty
This easy Mediterranean-inspired Chickpea Cucumber Salad with Feta and Tomatoes is fresh, flavorful, and ready in just 10 minutes! Packed with protein, fiber, and healthy fats, it’s perfect for a quick lunch or meal prep.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Lunch
- Method: No-Cook
- Cuisine: Mediterranean
Ingredients
- 1 can chickpeas (15 oz), rinsed and drained
- 1 cup cherry tomatoes, halved or quartered
- 4 Persian cucumbers, diced (or 1 English cucumber)
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped (more to taste)
- 2 Tbsp fresh dill, chopped (more to taste)
- 1/2 cup crumbled feta cheese (4 oz or half a block)
- For Dressing:
- 1 Tbsp extra virgin olive oil
- 2 Tbsp white wine vinegar (or apple cider vinegar)
- Juice of 1 lemon (about 2-3 Tbsp)
- 1/2 tsp garlic powder (more to taste)
- 1/2 tsp salt (more to taste)
- Black pepper, to taste
Instructions
1. Drain and rinse the chickpeas.
2. Dice the cucumbers and tomatoes, and chop the red onion, parsley, and dill.
3. In a medium bowl, combine chickpeas, cucumbers, tomatoes, red onion, parsley, and dill.
4. Add olive oil, vinegar, lemon juice, garlic powder, salt, and pepper to the bowl.
5. Toss until all the ingredients are well coated with the dressing.
6. Add crumbled feta cheese on top and gently toss again.
7. Serve immediately or store in the fridge for later.
Notes
Use canned chickpeas to save time, but always rinse them for best flavor and texture.
Buy a block of feta and crumble it yourself for fresher flavor.
Use freshly squeezed lemon juice whenever possible.
Store leftovers in an airtight container in the fridge for up to 3–4 days.
This salad makes a great meal prep option and pairs well with whole grains like quinoa or brown rice.