This Herbed Cucumber Salad with Feta and Chickpeas is flavorful, refreshing, and easy to make! It’s a great side dish for a potluck or BBQ, but is also delicious in a warm pita for lunch. You only need a few simple ingredients for this delicious summer salad!
Cucumbers are one of my favorite summertime ingredients because they are so cool and refreshing. This Herb and Cucumber Salad with Feta and Chickpeas makes a wonderful meal on a warm day and can be enjoyed as a side dish, dip or lunch!
Why You’ll Love This Herb Cucumber Salad!
- It’s great for summer gardens. Cucumbers and fresh herbs are common in most gardens. So if you grow them this season, you can make this delicious salad all summer long!
- This salad is easy to prepare. All you have to do is chop a little and the dressing is mixed right in the bowl with all the salad ingredients.
- It’s great for gatherings. This salad can be made a few hours in advance and tastes even better when the ingredients and dressing come together before serving.
Cucumber salad with feta and chickpeas recipe ingredients
- Cucumber – I like to use English or greenhouse cucumbers because they have a thin skin that is not waxy and they have less pits and moisture than regular cucumbers. I also find that they usually taste sweeter without being bitter. However, you can use any type of cucumber you like.
- Chickpeas – I just used a can of chickpeas. You can cook your own chickpeas or even use kidney beans if you like.
- feta cheese – Regular or vegan feta cheese can be used for this salad. I like to buy the block and cut it into chunks, similar to the cucumber, but feta crumbles can also be used.
- Red onion – I like to add thinly sliced red onions. I love the taste of raw red onions and it adds a nice color.
- Herbs – You can use any fresh herbs you like. I used a combination of Italian parsley, cilantro and mint. Other good options would be: dill, tarragon, oregano, basil, or chives.
- dressing – The dressing is super easy and is made by combining: olive oil, red wine vinegar, lemon juice, salt, pepper and raw garlic.
How to make the best cucumber salad
- Wash and dry your cucumber thoroughly. Dice it up into small, bite-sized pieces and add them in to a large bowl. Next add chickpeas, red onion, feta cheese, garlic and fresh herbs.
- Next add olive oil, red wine vinegar, lemon juice, salt and black pepper. Mix everything together and season with additional salt and pepper to taste.
- Serve immediately or refrigerate for up to 4 days. This cucumber salad tastes great with crackers, fries or pita. It can also be eaten on its own as a side salad.
Frequently asked questions about the recipe
- Can this salad be made vegan? Yes, just use vegan feta cheese or leave out the feta cheese. You can usually find vegan feta cheese at most grocery stores, I also have a vegan feta cheese recipe here.
- Is this recipe gluten free? Yes!
- Can this cucumber salad be made ahead of time? Yes, it should keep well in the fridge for 3-4 days. If you book in advance for a party I would suggest reserving just a day in advance.
- How should this cucumber salad be served? You can serve it as a side salad, as a dip for chips/crackers, or put it in a pita and enjoy for lunch.
Do you have a question that I haven’t answered? Ask me in the comments section below and I’ll get back to you as soon as possible!
Looking for easier summer salad recipes?
Creamy Southwest Chopped Coleslaw
Lemon hearts from palm trees and white bean salad
Cucumber and Edamame Salad
Cabbage salad with cucumber
Crispy broccoli salad with maple mustard dressing
Press
Herb cucumber salad with feta and chickpeas
- Total time: 15 minutes
- Yield: 6-8th 1X
- Diet: vegetarian
Description
This Herbed Cucumber Salad with Feta and Chickpeas is flavorful, refreshing, and easy to make! It’s a great side dish for a potluck or BBQ, but is also delicious in a warm pita for lunch. You only need a few simple ingredients for this delicious summer salad!
- 2 medium English cucumbers or regular (approx 4 cups)
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 cup diced or crumbled feta cheese
- 1/2 small red onion, thinly sliced
- 1/2 cup chopped fresh herbs, I used a combination of parsley, cilantro and mint
- 1/4 cup Extra virgin olive oil
- 2 tablespoons red wine vinegar
- juice from 1/2 lemon, or more if desired
- Salt and black pepper to taste
instructions
- Wash and dry your cucumber thoroughly. Cut into small, bite-sized pieces and place in a large bowl. Next add chickpeas, red onion, feta cheese, garlic and fresh herbs.
- Next add olive oil, red wine vinegar, lemon juice, salt and black pepper. Mix everything together and season with additional salt and pepper to taste.
- Serve immediately or refrigerate for up to 4 days. This cucumber salad tastes great with crackers, fries or pita. It can also be eaten on its own as a side salad.
- Preparation time: 15 minutes
- Cooking time: 0 minutes
- Category: Salad, vegetarian
- Method: No chef
- Kitchen: American
Keywords: Herb cucumber salad with feta and chickpeas