Easy Chickpea Cucumber Salad with Feta and Tomatoes

When I’m looking for something fresh, light, and satisfying, this easy chickpea cucumber salad with feta and tomatoes is exactly what I crave. It’s packed with flavor, comes together in just minutes, and works as a side dish or a quick lunch on its own. Every bite is crunchy, creamy, and bursting with vibrant Mediterranean vibes.

Why You’ll Love This Recipe

I love how this salad checks every box—it’s quick, nutritious, and full of texture. The chickpeas add protein and heartiness, the cucumbers give it a cool crunch, and the juicy tomatoes balance everything out. Add creamy feta and a simple dressing, and I’ve got a dish that’s bright, bold, and super easy to throw together. It’s perfect for warm days, meal prep, or whenever I want something refreshing and flavorful.

Ingredients

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

• Canned chickpeas, drained and rinsed

• English cucumber, diced

• Cherry or grape tomatoes, halved

• Red onion, finely chopped

• Feta cheese, crumbled

• Fresh parsley or mint, chopped

• Olive oil

• Lemon juice

• Salt and black pepper to taste

• Optional: garlic powder, red pepper flakes

Directions

1. I start by combining the chickpeas, chopped cucumber, halved tomatoes, and red onion in a large bowl.

2. I add the crumbled feta and chopped herbs to the mix.

3. In a small bowl or jar, I whisk together the olive oil, lemon juice, salt, pepper, and any optional seasonings I’m using.

4. I pour the dressing over the salad and toss gently to combine everything without breaking up the feta too much.

5. I let it sit for about 10 minutes before serving so the flavors can meld.

Servings and timing

This salad serves 4 as a side or 2 as a main dish. It takes just 10 minutes to prepare—no cooking required.

Variations

• I sometimes add diced avocado or kalamata olives for a richer bite.

• Swapping lemon juice for red wine vinegar changes up the flavor in a nice way.

• For a heartier meal, I toss this salad with cooked quinoa or couscous.

• I also like using dill or basil instead of parsley, depending on what herbs I have on hand.

Storage/reheating

I store this salad in an airtight container in the refrigerator for up to 3 days. It holds up surprisingly well, though the cucumbers can soften slightly over time. I don’t reheat it—it’s best served cold or at room temperature. If the salad sits too long, I sometimes freshen it up with an extra splash of lemon juice before serving.

FAQs

Can I use dried chickpeas instead of canned?

Yes, I cook dried chickpeas in advance and let them cool before adding. Canned is just quicker when I need this in a hurry.

What’s the best type of cucumber for this salad?

I prefer English cucumbers or Persian cucumbers because they’re crisp and have minimal seeds.

Can I make this salad in advance?

Yes, I often prep it a few hours ahead. I just wait to add the feta until right before serving to keep it fresh.

Is this salad good for meal prep?

Absolutely. It holds up well in the fridge and makes a great grab-and-go lunch.

Can I use a different cheese?

If I don’t have feta, I sometimes use crumbled goat cheese or even fresh mozzarella pearls for a different texture.

Conclusion

This easy chickpea cucumber salad with feta and tomatoes is one of my favorite ways to eat fresh, fast, and healthy. With just a few ingredients and no cooking involved, it’s my go-to when I need something bright and satisfying in minutes. It’s simple, delicious, and always a hit.

Easy Chickpea Cucumber Salad with Feta and Tomatoes

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• Author: Linda
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: Serves 4 as a side or 2 as a main
• Category: Salad, Side Dish, Lunch
• Method: No-Cook, Tossed
• Cuisine: Mediterranean, Vegetarian
• Diet: Vegetarian

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Description

Easy Chickpea Cucumber Salad with Feta and Tomatoes is a vibrant, no-cook Mediterranean-inspired dish that’s ready in 10 minutes. Packed with protein-rich chickpeas, crunchy cucumbers, juicy tomatoes, and tangy feta, it’s perfect as a refreshing side dish or a light, satisfying lunch. This healthy salad is fresh, flavorful, and ideal for warm weather or meal prep.

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Ingredients

• 1 can chickpeas, drained and rinsed
• 1 English cucumber, diced
• 1 cup cherry or grape tomatoes, halved
• ¼ red onion, finely chopped
• ½ cup feta cheese, crumbled
• 2 tbsp fresh parsley or mint, chopped
• 2 tbsp olive oil
• 1–2 tbsp lemon juice
• Salt and black pepper to taste
• Optional: garlic powder, red pepper flakes

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Instructions

1. In a large bowl, combine chickpeas, cucumber, tomatoes, and red onion.

2. Add crumbled feta and chopped herbs.

3. In a small bowl or jar, whisk together olive oil, lemon juice, salt, pepper, and any optional spices.

4. Pour dressing over the salad and toss gently to combine.

5. Let sit for 10 minutes before serving to enhance the flavor.

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Notes

• Add avocado or kalamata olives for richness.
• Substitute lemon juice with red wine vinegar for a flavor variation.
• Mix with quinoa or couscous to make it a full meal.
• Use dill or basil for different herb profiles.
• Best served fresh or within 3 days; do not reheat.