I just mixed up a Lemony Chickpea Feta Salad that’s insanely bright, crunchy, and salty-perfect for throwing on the table in ten minutes and pretending you planned it.

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I love this Chickpea Cucumber Feta Salad because it’s loud, bright, and so totally honest about what it is. I adore the crunch against salty feta cheese, and the canned chickpeas give it real staying power so I actually feel fed.

And yes, it’s kind of addictive. Fresh-tasting, lemony, bright.

I can’t stop bringing it to barbecues and I never feel bad about seconds. Lemony Chickpea Feta Salad vibes but with less fuss.

It’s the kind of Fresh Salad Recipes I crave all summer. Simple, punchy, and totally my go-to when I need something good.

And zero regrets ever. Seriously.

Ingredients

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Chickpeas: Protein punch and creamy bites that keep you full.
Cucumber: Crunchy, cool freshness that makes it feel light.
Cherry tomatoes: Sweet pop and juicy color in every forkful.
Red onion: Sharp bite and heaps of savory contrast.
Feta cheese: Salty creaminess that makes everything taste more fun.
Kalamata olives: Briny, bold notes—optional but really tasty.
Lemon juice: Bright zing that wakes up the whole salad.
Olive oil: Smooth richness that ties the dressing together.
Garlic: Little kick of warmth and honest flavor.
Dried oregano: Classic herb note, kinda Mediterranean and earthy.
Fresh parsley: Herbaceous pop that keeps it feeling fresh.
Salt: Brings out flavors, so don’t skip it entirely.
Black pepper: Subtle heat and a bit of bite.
Red pepper flakes: Optional heat if you want a kick.

Ingredient Quantities

2 (15 oz) cans chickpeas, drained and rinsed

2 medium English cucumbers, diced (or 1 large cucumber, chopped)

1 cup cherry tomatoes, halved

1/2 small red onion, thinly sliced

6 oz feta cheese, crumbled

1/2 cup Kalamata olives, pitted and halved (optional but yummy)

3 tablespoons fresh lemon juice (about 1 large lemon)

3 tablespoons extra virgin olive oil

1 small garlic clove, minced

1 teaspoon dried oregano

2 tablespoons fresh parsley, chopped (or swap with mint, dill, or basil)

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

Pinch of red pepper flakes, optional

How to Make this

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1. Drain and rinse the chickpeas well, then shake off excess water and put them in a large bowl.

2. Dice the English cucumbers (or chop the large cucumber), halve the cherry tomatoes, thinly slice the red onion, and toss them into the bowl with the chickpeas; if the cucumbers are wet, pat them dry with a paper towel so the salad doesn’t get watery.

3. Crumble the feta and add it along with the pitted, halved Kalamata olives to the bowl.

4. In a small jar or bowl combine the lemon juice, olive oil, minced garlic, dried oregano, kosher salt, black pepper and the pinch of red pepper flakes; screw the lid on and shake or whisk vigorously until emulsified.

5. Pour the dressing over the salad and gently toss everything together so the feta doesn’t totally break down but everything gets coated.

6. Chop the parsley (or swap in mint, dill, or basil if you prefer) and fold it into the salad, reserving a little for garnish.

7. Taste and adjust: add more salt, lemon, or olive oil to balance if needed. Remember feta and olives are salty so go easy with extra salt.

8. Let the salad sit at room temperature for 10 to 20 minutes to let the flavors meld, or chill it for up to 2 hours if you want it colder; it actually tastes better after a little rest.

9. Give it a final toss before serving, garnish with the reserved herbs and a drizzle of olive oil if you like, and serve as a light main or a hearty side for Memorial Day or Fourth of July get togethers.

10. Leftovers keep well in an airtight container in the fridge for 2 to 3 days but expect the cucumbers to soften a bit; if you want to keep them crisp, store dressing separately and add right before serving.

Equipment Needed

1. Large mixing bowl
2. Fine-mesh colander or sieve (for draining and rinsing chickpeas)
3. Cutting board
4. Chef’s knife (for cucumbers, tomatoes, onion and herbs)
5. Measuring spoons and a tablespoon measure
6. Small jar with a tight-fitting lid or a small bowl plus a whisk (for the dressing)
7. Salad spoon and fork or tongs (for gentle tossing)
8. Airtight container or serving bowl with a lid (for chilling/storing leftovers)

FAQ

Q: How long will this salad stay fresh in the fridge?

A: It keeps well for 3 to 4 days in an airtight container. The cucumbers get a little soggy after day 1 or 2, so if you want maximum crunch, store the dressing separate and toss just before serving.

Q: Is this actually high in protein?

A: Yep. Two 15 oz cans of chickpeas give about 30 to 36 grams of protein total, plus feta adds a bit more. It’s not a meat replacement for every meal but it’s filling and protein packed for a veggie dish.

Q: Can I swap ingredients if I don’t like something?

A: Totally. Swap cucumbers for diced bell pepper, parsley for mint or dill like the recipe says, or skip olives if you hate them. Use canned white beans if you don’t have chickpeas. Adjust salt if you use salty feta or olives.

Q: How do I keep the salad from getting watery?

A: Salt the cucumbers lightly and let them sit in a colander for 10 minutes, then blot with a towel. Also drain the chickpeas really well and, like I said, consider storing dressing separate if you’re saving leftovers.

Q: Can I make this ahead for a party?

A: Yes, prep everything 6 to 12 hours ahead but wait to add the dressing until 15 to 30 minutes before guests arrive. If you’re short on time, mix it earlier and it still tastes great, just a bit softer.

Q: Any quick tips to amp up the flavor?

A: Add a splash more lemon or a little zest for brightness, toast the chickpeas quickly in a skillet for 3 minutes for a nuttier note, or sprinkle extra oregano and a pinch more red pepper flakes if you want heat. Small tweaks go a long way.

Protein Packed Chickpea Cucumber, Feta Salad With The Flavors Of Greece! Recipe Substitutions and Variations

Chickpeas: swap with canned white beans or cannellini for a similar creamy texture and protein, or use shelled edamame for a green, slightly nutty alternative.
Cucumber: use diced zucchini (lightly salted to draw out moisture) or crisp bell pepper if you want more crunch and color.
Feta cheese: replace with crumbled goat cheese for tang, or shaved ricotta salata for a milder, saltier bite; for dairy free, try a store bought vegan feta.
Kalamata olives: swap with pitted green olives for a milder olive taste, or use capers if you want bursts of briny flavor without whole olives.

Pro Tips

1) Pat the cucumbers and chickpeas very dry before tossing. If the cukes are soggy the whole salad turns watery. You can even salt the cucumber lightly, let it sit 10 minutes, then squeeze or pat dry to pull out extra water.

2) Crumble the feta into bigger chunks instead of dusting it all over. Big pieces give bursts of salty flavor and keep the salad from becoming a uniformly salty mush. Fold the cheese in gently so it stays chunky.

3) For texture contrast, roast or pan-fry one can of chickpeas until a few get crispy, then cool and mix with the raw ones. It adds crunch and keeps every bite interesting. Or if you want to keep it simple, just dry the canned beans really well.

4) Dress and rest. Make the dressing ahead and pour most of it on just before serving, but let the salad sit at room temp for 10 to 20 minutes so flavors meld. If you need to hold it longer, keep the dressing separate and add right before serving so cucumbers stay crisp.

Protein Packed Chickpea Cucumber, Feta Salad With The Flavors Of Greece! Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I just mixed up a Lemony Chickpea Feta Salad that’s insanely bright, crunchy, and salty-perfect for throwing on the table in ten minutes and pretending you planned it.

Servings

servings

Calories

312

kcal

Equipment: 1. Large mixing bowl
2. Fine-mesh colander or sieve (for draining and rinsing chickpeas)
3. Cutting board
4. Chef’s knife (for cucumbers, tomatoes, onion and herbs)
5. Measuring spoons and a tablespoon measure
6. Small jar with a tight-fitting lid or a small bowl plus a whisk (for the dressing)
7. Salad spoon and fork or tongs (for gentle tossing)
8. Airtight container or serving bowl with a lid (for chilling/storing leftovers)

Ingredients

2 (15 oz) cans chickpeas, drained and rinsed
2 medium English cucumbers, diced (or 1 large cucumber, chopped)
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
6 oz feta cheese, crumbled
1/2 cup Kalamata olives, pitted and halved (optional but yummy)
3 tablespoons fresh lemon juice (about 1 large lemon)
3 tablespoons extra virgin olive oil
1 small garlic clove, minced
1 teaspoon dried oregano
2 tablespoons fresh parsley, chopped (or swap with mint, dill, or basil)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
Pinch of red pepper flakes, optional

Directions

Drain and rinse the chickpeas well, then shake off excess water and put them in a large bowl.
Dice the English cucumbers (or chop the large cucumber), halve the cherry tomatoes, thinly slice the red onion, and toss them into the bowl with the chickpeas; if the cucumbers are wet, pat them dry with a paper towel so the salad doesn't get watery.
Crumble the feta and add it along with the pitted, halved Kalamata olives to the bowl.
In a small jar or bowl combine the lemon juice, olive oil, minced garlic, dried oregano, kosher salt, black pepper and the pinch of red pepper flakes; screw the lid on and shake or whisk vigorously until emulsified.
Pour the dressing over the salad and gently toss everything together so the feta doesn't totally break down but everything gets coated.
Chop the parsley (or swap in mint, dill, or basil if you prefer) and fold it into the salad, reserving a little for garnish.
Taste and adjust: add more salt, lemon, or olive oil to balance if needed. Remember feta and olives are salty so go easy with extra salt.
Let the salad sit at room temperature for 10 to 20 minutes to let the flavors meld, or chill it for up to 2 hours if you want it colder; it actually tastes better after a little rest.
Give it a final toss before serving, garnish with the reserved herbs and a drizzle of olive oil if you like, and serve as a light main or a hearty side for Memorial Day or Fourth of July get togethers.
Leftovers keep well in an airtight container in the fridge for 2 to 3 days but expect the cucumbers to soften a bit; if you want to keep them crisp, store dressing separately and add right before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.