Chickpea Cucumber Feta Salad

Looking for a light, healthy, and flavor-packed salad that travels well and comes together in minutes? This chickpea cucumber feta salad is your answer.

Loaded with chickpeas, Persian cucumbers, creamy sheep’s milk feta and fresh herbs it’s the perfect balance of fresh flavors while still remaining satisfying. Whether you’re planning a picnic, a quick lunch, or a BBQ, this easy chickpea cucumber salad is sure to become a staple in your kitchen.

Why Make a Chickpea Cucumber Feta Salad?

This cucumber chickpea salad is more than just a salad—it’s a versatile, make-ahead-friendly recipe that’s perfect for picnics, parties and every day lunches.

• Quick and easy to prepare: No cooking required; just chop, toss, and serve.
• Great for meal prep: Holds up well in the fridge, making it perfect for work lunches or busy weekdays.
• Crowd-pleaser: Whether you’re hosting a brunch, barbecue, or potluck, this salad is always a hit.

Make it during hot summer months when cucumbers and herbs are at their peak, or anytime you crave something light yet satisfying.

Ingredient Notes:

(For a full list of ingredients and detailed directions, see the recipe card at the bottom of the post.)

• Persian Cucumbers: Crisp and mild, with thin skin and few seeds, Persian cucumbers are perfect for salads.
• Canned Chickpeas: Either canned or dried and cooked chickpeas will work but canned are more convenient so that’s what I’ve called for here.  If you have the time, feel free to cook your own.
• Sheep’s Milk Feta: Creamier and tangier than cow’s milk feta, it balances the salad with a creamy richness. If you're looking for a dairy-free or vegan option, simply substitute with a vegan feta.
• Fresh Parsley: Parsley adds a bright, fresh flavor and work well with both the cucumber and chickpeas.  Be sure to chop finely for even distribution.
• Shallot: Offers a mild onion flavor that doesn’t overpower the rest of the ingredients.
• Lemon Juice & Zest: Adds zing and freshness while enhancing the flavors of the herbs and feta.
• Olive Oil: Choose a good-quality extra-virgin olive oil to bring out the best in the dressing.

How to Make a Chickpea Cucumber Feta Salad:

(Here are the basic steps with helpful tips. Full directions can be found in the recipe card below.)

This easy chickpea salad recipe is as simple as it is delicious. Here’s how to make it:

Instructions:

1. Prep the ingredients: Slice the cucumbers, mince the shallot, and chop the parsley.
2. Make the dressing: In a large bowl whisk together the olive oil, lemon juice, lemon zest, shallot and salt.
3. Combine the ingredients: Add the chickpeas, cucumbers and parsley.
4. Finish with feta: Gently fold in the feta.
5. Serve or chill: Serve immediately or refrigerate for an hour to let the flavors meld.

Make-Ahead:

This make-ahead chickpea salad is ideal for busy schedules or meal prepping:

• Meal prep tip: If storing for multiple days, keep the cucumber separate and mix it in just before serving to retain its crunch.  Storing the chickpeas in the dressing just improves their flavor so don’t be afraid to make this salad ahead of time.

Variations on Chickpea Cucumber Feta Salad

Want to customize your salad? Here are some easy variations:

• Add sliced radishes for extra crunch.
• Use red onion instead of shallot for a stronger bite.
• Swap herbs: Try mint, basil or dill for a different herbal note.
• Make it a meal: Serve it over quinoa and/or cauliflower rice, or toss it with pasta for a more substantial dish.
• Make it vegan: This salad is naturally gluten-free and vegetarian, and can easily be made vegan by omitting or replacing the feta with a vegan feta.