Chickpea Salad with Tomato, Cucumber and Feta Cheese – easy 10 minute make ahead recipe with a bright lemon vinaigrette dressing.
This easy Mediterranean Chickpea Salad is incredibly versatile – delicious! – and whips up in about 10 minutes!
Crunchy cucumbers, protein-packed chickpeas, fresh tomatoes and tangy feta, it’s a great recipe for a healthy lunch or simple side that’ll leave you fueled.
This easy chilled salad is also perfect on a hot summer day.
What I love about this recipe:
- One of my favorite salads – make ahead, great side, lunch, main course or meal prep.
- This summer chickpea salad is the perfect addition to any backyard BBQ.
- Simple ingredients in the dressing brings all the flavors together.
- Store leftovers in an airtight container in the fridge for a couple of days for a fuel-packed lunch.
Tomato Cucumber Chickpea salad ingredients:
- extra virgin olive oil
- garlic clove
- lemon juice
- 15 ounce can chickpeas (garbanzo beans)
- fresh tomatoes (grape or cherry)
- cucumbers Persian or English
- red onion
- feta cheese
- fresh herbs
- sea salt and black pepper
How to make a chickpea salad:
Blend olive oil, lemon juice, dill and parsley together in a mason jar or small bowl. Shake or whisk to combine well then set aside.
Add drained and rinsed chickpeas, diced cucumber, halved tomatoes and cubed feta to a large bowl.
Pour the dressing over the top, gently blending everything together. Cover and refrigerate at least 10 minutes to chill and let the flavors come together then serve.
Subs and variations to this recipe:
- Diced bell peppers
- Add avocado just before serving so it doesn’t brown
- Sliced kalamata olives or black olives
- Finely chopped fresh mint
- Roma tomatoes or other larger tomatoes
- Use the cucumber of choice: Persian cucumbers, English cucumbers, regular cucumbers or mini cucumbers.
What goes with this healthy salad?
Full details for this Chickpea Cucumber Feta Salad in the printable recipe card below.
Enjoy!
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Best Chickpea Salad with Tomatoes and Cucumbers
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 small garlic clove minced
- 3 tablespoons lemon juice or more to taste
- 15 ounce can chickpeas drained well and rinsed
- 8 ounces cherry or grape tomatoes halved
- 3-4 whole Persian cucumbers diced (OR) 1 English cucumber
- 1/4 cup red onion very thinly sliced
- 2-3 ounces feta cheese cubed
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh dill finely chopped
- 1/2 teaspoon sea salt or to taste
- small pinch black pepper or to taste
Instructions
- Blend olive oil, lemon juice, dill and parsley together in a mason jar or small bowl. Shake or whisk to combine well then set aside.
- Add drained and rinsed chickpeas, diced cucumber, halved tomatoes and cubed feta to a large bowl.
- Pour dressing over the top, gently blending together. Cover and refrigerate at least 10 minutes to chill and let the flavors come together then serve.
This sounds so darn good! It has everything I love in one bowl! I’ll be making this quite often this summer (fresh tomatoes!!!) for an easy lunch. Pinned. Thanks for sharing. Have a good week. Chat soon!
Hey there Mary! Thanks so much. It’s really tasty and great for picnics – no mayo! Thanks for stopping by 🙂