Greek Chickpea Cucumber Salad
This bright chickpea cucumber salad has feta, herbs, and a zippy lemon oregano dressing.
Prep: 12 · Cook: · Total: 12 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (402 reviews)
INSPIRED BY
This is my pantry-plus-produce salad, chickpeas for protein, cucumber for crunch, and a lemony dressing that tastes like summer.
Story
I make some version of this whenever the fridge looks empty but the pantry still has a couple of cans. It is the kind of side that quietly steals the show, bright, salty, and super crunchy. I love it with anything grilled, but it also makes a great desk lunch. If you pack it up, keep the feta separate until the last minute for the freshest bite.
By Casey
Ingredients
- 2 (15 oz) cans chickpeas, rinsed and drained
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red onion
- 1/2 cup crumbled feta
- 1/3 cup chopped parsley
- 2 tbsp chopped dill
- 3 tbsp olive oil
- 1 lemon, juiced
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine chickpeas, cucumber, tomatoes, and red onion.
- In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper.
- Pour dressing over the salad and toss well.
- Fold in parsley, dill, and feta.
- Let the salad sit 5 minutes so the flavors mingle, then taste and adjust salt or lemon.
- Serve chilled or at room temp.
Chef Tips
- If you have time, chill the salad 20 minutes for the best flavor.
- Swap feta for diced mozzarella if that is what you have.
- For extra crunch, add diced bell pepper.
- Leftovers keep 3 days, drain any extra liquid before serving.
Cook's Notes
- Rinse chickpeas well to reduce the canned flavor.
- If your red onion is sharp, soak it in cold water for 5 minutes, then drain.
- Add feta at the end so it stays creamy and does not disappear into the dressing.