Cucumber chickpea salad is a great light lunch for two or a side dish for four. It's perfect for a day when you just don't want to turn on the stove and need something quick!
This easy chickpea cucumber feta salad is ready in about 15 minutes and with simple ingredients!
The crunch from the crisp cucumbers pairs beautifully with the creaminess of the chickpeas and feta. It's rounded out with some lovely allium flavor from the slivered shallot.
What's not to love about an easy salad recipe? This chickpea salad might only have a few ingredients, but it still packs in a punch of flavor. I love the bright, crispness of the cucumbers too - they make this salad.
The main ingredient, protein-packed chickpeas, are also a great source of fiber. They'll keep you full, making this a perfect take-to-work lunch or a side salad with roast chicken.
This salad travels well and develops great flavor a day or two in (the shallot mellows a little too), which makes it great for meal prep. You can make it ahead of time and save it in the refrigerator for up to 3 days.
Chickpea Salad Ingredients
- Canned Chickpeas - chickpeas are also referred to as garbanzo beans, which you may see on the label.
- Fresh cucumbers (Persian cucumbers) - if you can't find small Persian cucumbers, you can substitute them for one large English cucumber or two hothouse cucumbers (peel the skin off of these as it tends to be bitter). Any crunchy cucumbers will do.
- Crumbled Feta Cheese
- Shallot - while I prefer a shallot, if you don't have one, red onion will also work in this recipe.
- Fresh Lemon Juice
- Extra Virgin Olive Oil
- Kosher Salt
- Fresh Ground Black Pepper
See the recipe card for quantities.
How to make this simple chickpea salad
In a large bowl, combine the chickpeas, cucumbers, feta, and shallot.
Whisk together the olive oil, lemon juice, kosher salt, and black pepper in a small bowl. This makes a quick salad dressing for the salad. Pour across the chickpea cucumber mixture. Toss to combine.
Serve immediately or store in the refrigerator.
More Easy Salad Recipes to Try
If you love bright and fresh salads like this, give some of these other Mediterranean-inspired salads a try.
- Watermelon Olive Salad - an unusual, but fabulous flavor combination with delicious fresh ingredients like fresh mint leaves, watermelon and feta.
- Roasted Chickpea Salad Recipe - spice roasted chickpeas are paired with fresh veggies, like cucumbers and cherry tomatoes (or grape tomatoes), for a delicious dish.
- Mediterranean Summer Salad - this salad is absolutely bursting with flavor from the fresh tomatoes, fresh basil and mint.
- Heirloom Tomato Salad Recipe - a bright and refreshing salad with juicy tomatoes, fresh herbs (basil, mint or fresh oregano), and mozzarella.
Tips for Making this Recipe
Cooking Tips - If you don't want to use canned chickpeas, you can use dried chickpeas. A can of chickpeas is 1 ½ cups of cooked chickpeas. Here's how to make dried chickpeas in an instant pot or on the stovetop.
Storing Tips - You can save this salad in the refrigerator for up to 3 days in an airtight container. There's no need to heat it up before you serve it, but you can let it come to room temperature for 10 minutes if you'd like.
Diet/Allergy Alternatives - If you'd like to make this recipe vegan, sub out the feta for some green or kalamata olives.
With the fiber-rich chickpeas that are also a great source of protein, this salad makes a great main course meal or the perfect side dish when served in smaller portions. Since it stores so well, try meal prepping and having it for your next weekday lunch.
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- 1 (14.5 ounces) can chickpeas, drained and rinsed
- 5 small, Persian cucumbers, sliced into coins
- 3 ounces of crumbled feta
- 1 shallot, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Combine the chickpeas, cucumbers, feta, and shallot in a large bowl. Stir to combine.
- Whisk together the olive oil, lemon juice, kosher salt, and black pepper in a small bowl. Pour across the chickpea cucumber mixture. Toss to combine.
- Serve immediately or store in the refrigerator.
If you can't find small cucumbers, substitute them for one large, English cucumber or 2 hothouse cucumbers (peel the skin off the hothouse cucumbers, it's often bitter).
Amount Per Serving: Calories: 271Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 19mgSodium: 1031mgCarbohydrates: 30gFiber: 7gSugar: 8gProtein: 11g