Chickpea cucumber feta salad

This chickpea cucumber salad is a great vegetarian side dish, light lunch or dinner, filled with plant-based protein. It will keep in the fridge for a few days, so it makes a great meal-prep just like this Cucumber and red onion salad. It is also gluten free and can easily be made vegan.

Chickpeas are a cheap, healthy, low in calories and fat, a great source of plant-based protein, fiber and nutrients. They are really budget friendly and available year round. 

This chickpea salad recipe uses canned chickpeas. It’s a great timesaver and that way, this delicious salad is done in about 15 min! Just like with this Chickpea tahini salad. Of coarse, you can also cook your own chickpeas. Follow the package instructions and let them cool down to room temperature before adding to this Chickpea salad. 

If you are looking for more protein packed salads, try this Red Lentil Salad, Moroccan chickpea salad or this Lentil and chickpea salad.

Ingredients

To make this easy chickpea and cucumber salad, all that’s needed are just a few simple ingredients. Take a look at the ingredient list below.

For the full recipe with the quantities, see the recipe card below.

Salad

• Chickpeas, this recipe uses canned chickpeas because they are a great time saver. Boiling dried chickpeas works great too. Soak and boil them following the packet instructions, careful not to overcook them so they go mushy. Let them cool down to room temperature before adding to this mediterranean cucumber chickpea salad.
• Seedless cucumber, (also know as English or Persian cucumber). I have used mini Persian cucumbers for this recipe, but I have also made it many times with an English cucumber. It doesn’t need to be peeled or deseed, everything can be eaten.
• Red onion, another option is pickled red onions.
• Feta cheese, it’s salty, creamy and absolutely delicious in this salad. For a vegan option, use vegan feta cheese.
• Fresh dill – gives this salad so much flavor and really complements all the other ingredients.

Dressing

• Olive oil, a good quality extra virgin olive oil tastes great in this dressing. If theses oil leftover from the sun dried tomatoes, that also tastes great!
• Lemon juice, freshly squeezed always tastes better. 
• Garlic, gives this dressing a punch of flavour.
• Honey, to balance out the acid from the lemon juice. For a vegan option, use maple syrup.
• Dijon mustard, just a little adds a lot of flavor. 
• Sea salt and Black pepper
• Red chili flakes optional but a little hint of heat really balances the flavours. If you don’t like chilli, just leave it out completely. Or it can be replaced with some sweet paprika powder.

See recipe card for quantities.

Instructions

Making this healthy cucumber salad with chickpeas is fast and easy. Just follow the step by step photos below. 

For the full instructions see the recipe card at the bottom.

Hint: If you will be making the chickpea and cucumber salad for meal prep, add everything directly to a large airtight container, instead of a bowl, for easy cleanup!

Substitutions and Variations

• Spicy – For a spicer salad, add a little extra red chill flakes or even sliced fresh chili. If you like it mild, just omit the chilli flakes all together. 
• Vegan – for a vegan version, use maple syrup instead of honey in the dressing and a vegan feta cheese. 
• Beans – Instead of chickpeas, canned beans or lentils can also be used or a mix.
• Chickpeas – this recipe uses canned chickpeas but dried chickpeas works too, just takes a little longer to prepare. Soak and boil them following the packet instructions, careful not to overcook them so they go mushy. Let them cool down to room temperature before adding to this salad.
• Herbs – instead of chopped fresh dill, frozen dill can also be used. Other herbs like parsley, basil or cilantro also works well. 
• Veggies – Add more veggies to this chickpea and cucumber salad, some great options are chopped tomato, bell pepper or some sliced avocado. Adding some olives is also a great idea!
• Grains – Add some cooked rice, quinoa, couscous, farro, or barley to this chickpea salad.

Also check out this Tuscan bean salad or this Moroccan chickpea salad for another healthy salad packed with plant-based protein.

Storage

This chickpea salad with cucumber can be prepared ahead of time for meal prep and stored in an airtight container in the fridge. It keeps fresh for about 3-4 days. Keep a big batch in the fridge and serve throughout the week as a side dish or light meal. 

This salad does not freeze well so I don’t recommend that.

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