Chickpea Cucumber Salad with Feta

This bright and fresh cucumber chickpea salad with feta is a great side dish or light lunch.

4.77 from 34 votes

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Prep Time: 8

Additional Time: 4

Total Time: 12

Servings: servings

Author: Emily Wilson

Ingredients

14 ounces canned chickpeas drained and rinsed
5 Persian cucumbers sliced into rounds
3 ounces crumbled feta cheese
1 shallot thinly sliced
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
½ teaspoon ground black pepper

Instructions

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.

Video

Notes

Substitution note - 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).

Storage - save lefotvers 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 li

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