Chickpea cucumber salad with feta cheese and fresh tomatoes

Easy Chickpea Cucumber Salad with Feta and Tomatoes

ByOlivia Carter
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Why Make This Recipe

This Easy Chickpea Cucumber Salad with Feta and Tomatoes is a perfect choice for anyone looking for a quick and healthy dish. It is refreshing, light, and packed with flavor. The combination of chickpeas, crunchy cucumbers, juicy tomatoes, and creamy feta makes it not only delicious but also satisfying. Plus, it’s incredibly easy to prepare, making it a great option for busy weeknights, potlucks, or picnics.

How to Make Easy Chickpea Cucumber Salad with Feta and Tomatoes

Ingredients:

  • 1 can chickpeas (garbanzo beans), 15 oz (rinsed and drained)
  • 1 cup cherry tomatoes, halved or quartered (about 15 tomatoes)
  • 4 Persian cucumbers, diced (or 1 English cucumber)
  • ¼ cup red onion, diced (about a quarter of an onion)
  • ¼ cup fresh parsley, chopped (more to taste)
  • 2 Tbsp fresh dill, chopped (more to taste)
  • ½ cup crumbled feta cheese (4 oz or half a block)
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp white wine vinegar (or apple cider vinegar)
  • 1 lemon (juice of) (about 2-3 Tbsp lemon juice)
  • ½ tsp garlic powder (more to taste)
  • ½ tsp salt (more to taste)
  • Black pepper (more to taste)

Directions:

  1. Drain and rinse a can of chickpeas.
  2. Dice the cucumber and tomatoes, and chop the red onion and fresh herbs.
  3. In a medium bowl, combine the salad ingredients including cucumbers, tomatoes, red onion, fresh herbs, and chickpeas.
  4. Top the salad ingredients with the dressing ingredients.
  5. Toss until everything is coated.
  6. Add crumbled feta on top and gently toss again.

How to Serve Easy Chickpea Cucumber Salad with Feta and Tomatoes

You can serve this salad as a main dish or as a side dish. It goes well with grilled meats, sandwiches, or can be enjoyed on its own. For extra presentation, serve it in a large bowl and sprinkle more feta or chopped herbs on top.

How to Store Easy Chickpea Cucumber Salad with Feta and Tomatoes

Store leftovers in an airtight container in the refrigerator. The salad is best eaten within 2-3 days as the vegetables will release water over time, making the salad less crunchy.

Tips to Make Easy Chickpea Cucumber Salad with Feta and Tomatoes

  • Feel free to add more herbs like mint or basil for extra flavor.
  • Adjust the amount of lemon juice or vinegar based on your taste preference.
  • For added crunch, consider including bell peppers or radishes.

Variation

You can substitute other beans for chickpeas, such as black beans or kidney beans, based on what you have available. Additionally, adding avocado can make this salad even creamier!

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance. Just keep it refrigerated until serving.

2. Is this salad gluten-free?
Yes, all the ingredients listed are gluten-free.

3. Can I use dried chickpeas instead of canned?
Absolutely! Just make sure to cook and cool them before adding to your salad.

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Easy Chickpea Cucumber Salad with Feta and Tomatoes

  • Author: admin
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A refreshing and light salad with chickpeas, cucumbers, tomatoes, and feta, perfect for busy nights or gatherings.

Ingredients

  • 1 can chickpeas (garbanzo beans), 15 oz (rinsed and drained)
  • 1 cup cherry tomatoes, halved or quartered (about 15 tomatoes)
  • 4 Persian cucumbers, diced (or 1 English cucumber)
  • ¼ cup red onion, diced (about a quarter of an onion)
  • ¼ cup fresh parsley, chopped (more to taste)
  • 2 Tbsp fresh dill, chopped (more to taste)
  • ½ cup crumbled feta cheese (4 oz or half a block)
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp white wine vinegar (or apple cider vinegar)
  • 1 lemon (juice of) (about 2-3 Tbsp lemon juice)
  • ½ tsp garlic powder (more to taste)
  • ½ tsp salt (more to taste)
  • Black pepper (more to taste)

Instructions

  1. Drain and rinse a can of chickpeas.
  2. Dice the cucumber and tomatoes, and chop the red onion and fresh herbs.
  3. In a medium bowl, combine the salad ingredients including cucumbers, tomatoes, red onion, fresh herbs, and chickpeas.
  4. Top the salad ingredients with the dressing ingredients.
  5. Toss until everything is coated.
  6. Add crumbled feta on top and gently toss again.

Notes

Add more herbs like mint or basil for extra flavor. Adjust the amount of lemon juice or vinegar based on your taste preference.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-cook
  • Cuisine: Mediterranean

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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