Description
This Chickpea Cucumber Salad is a fresh, vibrant, Mediterranean-inspired dish perfect for quick lunches or meal prep. Made in just 10 minutes, it’s filled with chickpeas, cucumbers, cherry tomatoes, herbs, and a lemony vinaigrette. Delicious, healthy, and easy to customize, this salad is your go-to for effortless eating.
Ingredients
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1 can (15 oz) chickpeas, rinsed and drained
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1 cup cherry tomatoes, halved
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4 Persian cucumbers (or 1 English cucumber), diced
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¼ cup red onion, diced
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¼ cup fresh parsley, chopped
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2 tbsp fresh dill, chopped
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½ cup crumbled feta cheese
For the Dressing:
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1 tbsp olive oil
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2 tbsp white wine vinegar or apple cider vinegar
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Juice of 1 lemon
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½ tsp garlic powder
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½ tsp salt
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Black pepper, to taste
Instructions
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Rinse and drain chickpeas; pat dry while prepping other ingredients.
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In a large bowl, combine chickpeas, cucumbers, cherry tomatoes, red onion, parsley, and dill.
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In a small bowl, whisk together olive oil, vinegar, lemon juice, garlic powder, salt, and black pepper.
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Pour dressing over salad and toss gently.
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Add crumbled feta on top and give a final gentle stir.
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Serve immediately or chill for 30 minutes to enhance flavors.
Notes
Letting the salad chill improves flavor.
Use a slotted spoon if too much moisture collects.
Substitute dill with basil, mint, or cilantro if preferred.
Add quinoa or grilled chicken to make it a complete meal.
Keeps well in the fridge for 3–4 days; store dressing separately if meal prepping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean