Easy Cucumber and Chickpea Salad Recipe with Feta

This Chickpea Cucumber Salad is light, fresh and full of flavor. It’s made with crisp cucumbers, hearty chickpeas and just the right amount of feta and dill. A simple and bright lemon vinaigrette with a hint of Dijon and sumac ties it all together for a salad that’s both satisfying and super easy to make.

easy cucumber and chickpea salad in a bowl.

It’s a great option for meal prep, a quick lunch, or a side dish for anything off the grill. Whether you serve it right away or let it chill in the fridge for a bit, this one’s bound to earn a spot in your regular rotation.

I’ve been making some version of this salad for years, and it always comes through when I need something fresh, quick and a little different from the usual.

If you are looking for more salad recipes, check out our: Arugula and Steak Salad, Salmon Caesar Salad or Tortellini Pasta Salad with Italian Dressing.

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Why We Love This Recipe
Ingredients
Instructions
Substitutions and Variations
Equipment
Storage
Top Tips
FAQ
Pairing
Easy Cucumber and Chickpea Salad Recipe with Feta

Why We Love This Recipe

Quick: This salad comes together fast with just a bit of chopping and a quick whisk of the dressing. It's ready in about 15 minutes. With no cooking required, it makes it an easy win for busy days.
Fresh: With crunchy cucumbers, bright dill and a zesty lemon vinaigrette, every bite feels light and refreshing. It's the kind of salad that tastes like summer, no matter the season.
Protein-packed: Chickpeas are a great source of plant-based protein, which makes this salad both satisfying and filling. It’s a meatless option that still keeps you full and energized.

Ingredients

Here are the ingredients you will need for this easy chickpea salad recipe:

Chickpeas: Use two 15-ounce cans of drained and rinsed chickpeas or garbanzo beans.
Cucumbers: Persian cucumbers are best for this. They’re crisp, mild and have thinner skin, so there’s no need to peel them.
Shallot
Dill: Use fresh dill for the best flavor. It really makes a difference in the overall flavor. Dried dill can work in a pinch, but fresh is best here.
Feta cheese
Olive oil: Use extra virgin olive oil.
Dijon mustard
Sherry vinegar
Lemon juice: Fresh squeezed lemon juice will provide the brightest flavor.
Sumac
Salt & black pepper

See recipe card below for quantities.

Instructions

Let's make this cucumber chickpea salad together!

Step 1: Add chickpeas, sliced cucumbers, diced shallot, chopped dill, and crumbled feta to a large mixing bowl.

Step 2: In a small bowl, whisk together olive oil, Dijon mustard, sherry vinegar, lemon juice, sumac, salt, and pepper until well combined.

cucumber salad with chickpeas in a bowl.

Step 3: Pour the dressing over the salad and toss gently to combine.

cucumber and chickpea salad ingredients in a bowl.

Step 4: Serve immediately or refrigerate for 30 minutes to let the flavors come together.

Substitutions and Variations

Here are some common recipe substitutions and variations for this great salad.

Cucumber: Swap Persian cucumbers with English cucumbers or thinly sliced regular cucumbers with the seeds removed.
Shallot: Use red onion for a slightly stronger flavor.
Feta cheese: Try goat cheese or leave it out if you prefer.
Sherry vinegar: Red wine vinegar or white wine vinegar work well in its place.
Additions: Toss in a handful of arugula or baby spinach for extra texture. Mix in cooked quinoa, farro or couscous to make it more filling. Add cherry tomatoes, bell peppers or ripe avocado. Grilled chicken, tuna or hard-boiled eggs can turn this into a heartier meal.

Equipment

Here is some kitchen equipment you will need for this delicious salad. You can find all of these products on Amazon.

Large bowl: Use a large bowl to serve this salad. I love this one!
Serving Spoon: I love this wooden serving spoon, it's a staple in any kitchen.

Storage

Here are storage and reheating instructions for this great summer salad:

Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 3 days, stirring before serving and draining any excess liquid if needed.
Freezer Storage: This salad isn’t ideal for freezing since the cucumbers will become watery and lose their crisp texture after thawing.

Top Tips

Here are some expert tips to make this chickpea and cucumber salad recipe:

Slice cucumber thinly and evenly: This helps them absorb the dressing and keeps the texture consistent throughout the salad.
Pat the chickpeas dry: After rinsing, blot them with a paper towel to remove excess moisture so the dressing clings better.
Whisk the dressing well: Make sure it’s fully emulsified before pouring it on to evenly coat all the ingredients.
Let it chill: If you have time, refrigerating the salad for about 30 minutes allows the flavors to blend nicely.
Stir before serving: Especially if the salad’s been chilling, give it a quick stir and refresh with a squeeze of lemon or a drizzle of olive oil if needed.

FAQ

Do I have to rinse the chickpeas?

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Can I make this without ground sumac?

Yes, you can skip the sumac if you don’t have it on hand. To keep a similar tangy brightness, try adding a little extra lemon juice or a small pinch of smoked paprika for a mild, slightly smoky flavor.

Is this a good choice for meal prepping?

Absolutely! This salad holds up well in the fridge for a few days, making it a convenient option for meal prepping. Just give it a good stir before serving and, if needed, refresh with a squeeze of lemon or a drizzle of olive oil to keep it tasting fresh.

Pairing

These are my favorite dishes to serve with this side dish:

Christina Musgrave of Tasting with Tina holding a fork.

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