Easy Chickpea Cucumber Salad with Feta and Tomatoes
This refreshing salad combines crisp cucumbers, juicy tomatoes, protein-packed chickpeas, and creamy feta for a quick, healthy dish that’s ready in minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
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)
Instructions
In a large bowl, combine chickpeas, cherry tomatoes, cucumber, and red onion.
Drizzle with olive oil and red wine vinegar (or lemon juice).
Season with salt and pepper to taste.
Toss gently to combine.
Add crumbled feta and fresh herbs (if using), and toss again lightly.
Chill for 10–15 minutes before serving for best flavor.
Notes
Add kalamata olives or avocado for variation.
Use lemon juice instead of vinegar for a citrusy twist.
Great as a meal prep salad—stays fresh for up to 3 days in the fridge.
Can be served as a side dish or a light vegetarian main course.
For vegan version, omit feta or use plant-based feta.
