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Refreshing Chickpea Cucumber Salad with Feta

This Mediterranean-inspired chickpea cucumber salad combines protein-rich garbanzo beans, crisp cucumbers, and tangy feta for a refreshing and satisfying dish.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 6
Course: Vegetarian & Vegan Salads
Cuisine: Mediterranean
Calories: 284
Ingredients Equipment Method Notes

Ingredients
  

  • 2 (15-ounce) cans chickpeas drained and rinsed
  • 4-5 (2 cups) Persian cucumbers thinly sliced
  • ½ cup red onions finely diced
  • ¼ cup parsley chopped
  • 1 tablespoon fresh dill minced
  • 3-4 tablespoons mint chopped
  • 2 handfuls arugula optional
  • 6 ounces feta cheese cubed or crumbled
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Equipment

  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Small bowl for dressing

Method
 

  1. In a large mixing bowl, combine chickpeas, cucumbers, red onions, parsley, dill, mint, and arugula (if using).
  2. In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, oregano, salt, and pepper.
  3. Pour the dressing over the salad ingredients and toss gently to combine.
  4. Add the feta cheese and fold in carefully.
  5. Allow the salad to rest for 10 minutes before serving to let the flavors meld.
  6. Taste and adjust seasoning as needed before serving.

Notes

  • For meal prep, store the dressing separately and add just before serving to maintain the crisp texture of the cucumbers.
  • Add toasted pine nuts or pumpkin seeds for additional crunch and nutrition.
  • To make this salad vegan, simply omit the feta or substitute with a plant-based alternative.
  • For a more substantial meal, add grilled chicken, salmon, or mix in cooked quinoa or bulgur wheat.
  • This salad will keep in the refrigerator for up to 3 days in an airtight container.