Name: Easy Chickpea Cucumber Salad with Feta and Tomatoes
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/4 cup red onion, finely chopped; 1/3 cup crumbled feta cheese; 2 tbsp olive oil; 1 tbsp red wine vinegar or lemon juice; Salt and black pepper, to taste; 1 tbsp chopped fresh parsley or dill (optional)

Why You’ll Love This Recipe

I love this recipe because it’s incredibly quick to throw together, especially when I use canned chickpeas. The combination of creamy chickpeas, crunchy cucumbers, sweet tomatoes, and salty feta creates the perfect balance of texture and taste. Plus, it’s naturally vegetarian and can be easily made ahead, which makes it perfect for meal prep or potlucks.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned chickpeas (drained and rinsed)
Cucumber (diced)
Cherry or grape tomatoes (halved)
Feta cheese (crumbled)
Red onion (thinly sliced)
Fresh parsley (chopped)
Olive oil
Lemon juice
Salt
Black pepper

directions

I start by draining and rinsing the canned chickpeas thoroughly.
In a large bowl, I combine the chickpeas, diced cucumber, halved tomatoes, thinly sliced red onion, and chopped parsley.
I crumble in the feta cheese and gently toss everything together.
In a small bowl, I whisk together olive oil, fresh lemon juice, salt, and pepper to make the dressing.
I pour the dressing over the salad and toss gently until everything is well coated.
I let it sit for 10–15 minutes to allow the flavors to blend before serving.

Servings and timing

This recipe serves 4 as a side dish or 2 as a main meal. It takes about 10 minutes to prepare and doesn’t require any cooking, making it a fast and easy option for any time of day.

Variations

Sometimes I add diced avocado for creaminess or kalamata olives for a briny punch. I’ve also swapped parsley for fresh mint or basil for a different flavor. For a heartier version, I like to mix in cooked quinoa or couscous.

storage/reheating

I store the salad in an airtight container in the refrigerator for up to 3 days. The flavors actually get better as it sits. I don’t reheat this salad—it’s best served cold or at room temperature. If I’m making it ahead, I sometimes add the feta right before serving to keep it extra fresh.

FAQs

Can I use dried chickpeas instead of canned?

Yes, I can cook dried chickpeas ahead of time. I make sure they’re tender and fully cooled before adding them to the salad.

Is this salad good for meal prep?

Absolutely. I often make a batch at the beginning of the week—it holds up well in the fridge and is perfect for quick lunches.

What kind of cucumber works best?

I prefer English or Persian cucumbers because they have fewer seeds and a thin skin, so I don’t need to peel them.

Can I make this dairy-free?

Yes, I skip the feta or use a dairy-free alternative. The salad is still delicious and full of flavor.

How do I keep the salad from getting soggy?

I recommend adding salt just before serving and using fresh, firm vegetables. Draining the chickpeas well also helps reduce extra moisture.

Conclusion

This easy chickpea cucumber salad with feta and tomatoes is one of my go-to recipes for something fresh, fast, and healthy. It’s full of color, texture, and flavor, and it comes together with ingredients I usually already have on hand. Whether I serve it on its own or alongside grilled meat or fish, it never disappoints.