Go Back
Overhead view of a fresh Chickpea Salad with cucumbers, feta cheese, red onion, and dill in a wooden bowl.

Chickpea Cucumber Feta Salad with Lemon Vinaigrette

A refreshing and vibrant salad packed with protein-rich chickpeas, crisp cucumbers, juicy tomatoes, and salty feta cheese, all tossed in a zesty homemade lemon vinaigrette. Perfect as a light meal or a flavorful side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 15 oz chickpeas 1 can, rinsed and drained
  • 1 large English cucumber diced
  • 1 pint cherry tomatoes halved
  • 1/2 red onion thinly sliced or finely diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley chopped
For the Lemon Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1/2 tsp dried oregano
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Large Mixing Bowl
  • Small Bowl or Jar
  • Whisk or fork
  • Cutting Board
  • Knife
  • Can Opener

Method
 

Prepare the Lemon Vinaigrette
  1. In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, and dried oregano.
  2. Whisk vigorously or shake the jar until the vinaigrette is well emulsified.
  3. Season with salt and freshly ground black pepper to taste. Set aside.
Assemble the Salad
  1. In a large mixing bowl, combine the rinsed and drained chickpeas, diced English cucumber, halved cherry tomatoes, and thinly sliced red onion.
  2. Add the crumbled feta cheese and chopped fresh parsley to the bowl.
  3. Pour the prepared lemon vinaigrette over the salad ingredients.
  4. Gently toss all the ingredients together until thoroughly combined and evenly coated with the dressing.
Serve
  1. Serve immediately or chill in the refrigerator for at least 15-20 minutes for flavors to meld.
  2. Garnish with a little extra fresh parsley or feta, if desired.

Notes

For best results, use fresh, high-quality ingredients.
The salad can be made ahead of time, but it's best consumed within 1-2 days. If making ahead, add the feta and parsley closer to serving time to maintain freshness.
For a more substantial meal, add grilled chicken, shrimp, or a scoop of quinoa.