This Herby Cucumber Salad with Feta and Chickpeas is flavorful, refreshing and easy to make. It’s a great side dish for a potluck or BBQ but is also delicious when stuffed into a warm pita for lunch. You need only a few simple ingredients to make this tasty summer salad.
Cucumbers are one of my favorite ingredients to use in the summertime because they’re so cool and refreshing. This Herby Cucumber Salad with Feta and Chickpeas is great for a warm day and can be enjoyed as a side dish, dip or lunch!
Why You’ll Love This Herby Cucumber Salad!
- It’s great for summer gardens. Cucumbers and fresh herbs are common in most gardens, so if you are growing them this season, you can make this delicious salad all summer long!
- This salad is easy to make. You only have to do a bit of chopping. The dressing is mixed together right in the bowl with all the salad ingredients.
- It’s great for get-togethers. This salad can be made a few hours ahead of time and will taste even better if the ingredients and dressing sit together before serving.
Cucumber Salad with Feta and Chickpea Recipe Ingredients
- Cucumber – I like to use English or Hothouse cucumbers because they have thin skins that aren’t waxy, fewer seeds and moisture than regular cucumbers, and a sweeter taste without bitterness. Of course, you can use any kind of cucumber you like.
- Chickpeas – I used one can of chickpeas. You can cook your own or even use white beans if you like.
- Feta Cheese – Regular or vegan feta can be used in this salad. I like to buy the block and cut it into chunks, similar to the cucumber, but feta crumbles can also be used.
- Red Onion – I like to add thinly sliced red onion. I love the flavor of raw red onion, and it adds nice color.
- Herbs – You can use whatever fresh herbs you like. used a combination of Italian parsley, cilantro and mint. Other good options would be: dill, tarragon, oregano, basil or chives.
- Dressing – The dressing is simple and made by combining olive oil, red wine vinegar, lemon juice, salt, pepper and raw garlic.
How To Make The Best Cucumber Salad
- Thoroughly wash and dry your cucumber. Dice it into small, bite-size pieces and add them to a large bowl. Next, add in the chickpeas, red onion, feta cheese, garlic and fresh herbs.
- Add in the olive oil, red wine vinegar, lemon juice, salt and black pepper. Mix everything together and season with extra salt and pepper, to taste.
- Serve immediately or store in the refrigerator for up to 4 days. This cucumber salad is great with crackers, chips or pita. It can also be eaten on its own as a side salad.
Recipe Frequently Asked Questions
- Can this salad be made vegan? Yes, just use vegan feta cheese or omit it entirely. You can usually find vegan feta cheese at most grocery stores, I also have a recipe here for vegan feta.
- Is this recipe gluten-free? Yes!
- Can this cucumber salad be made ahead of time? Yes, it should hold up well in the refrigerator for 3-4 days. If making it ahead of time for a party, I would suggest only making it a day ahead of time.
- How should this cucumber salad be served? You can serve it as a side salad, as a dip for chips or crackers, or put it inside a pita and enjoy it for lunch.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Easy Summer Salad Recipes?
Creamy Southwestern Chopped Cabbage Salad
Lemony Hearts of Palm and White Bean Salad
Crunchy Broccoli Salad with Maple Mustard Dressing
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Herby Cucumber Salad with Feta and Chickpeas
- Total Time: 15 minutes
- Yield: 6-8 1x
- Diet: Vegetarian
Description
This Herby Cucumber Salad with Feta and Chickpeas is flavorful, refreshing and easy to make! It’s a great side dish for a potluck or BBQ, but is also delicious stuffed into a warm pita for lunch. You only need a few simple ingredients to make this tasty summer salad!
Ingredients
- 2 medium sized English cucumbers, or regular ones (about 4 cups)
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 cup small diced or crumbled feta cheese
- 1/2 small red onion, thinly sliced
- 1–2 cloves garlic, minced
- 1/2 cup chopped fresh herbs, I used a combination of parsley, cilantro and mint
- 1/4 cup extra virgin olive oil
- 2 tablespoon red wine vinegar
- Juice of 1/2 lemon, or more if desired
- Salt and black pepper, to taste
Instructions
- Thoroughly wash and dry your cucumber. Dice it into small, bite sized pieces and add them to a large bowl. Next, add in the chickpeas, red onion, feta cheese, garlic and fresh herbs.
- Next, add in the olive oil, red wine vinegar, lemon juice, salt and black pepper. Mix everything together and season with extra salt and pepper, to taste, if desired.
- Serve immediately, or store in the refrigerator for up to 4 days. This cucumber salad is great enjoyed with crackers, chips or pita. It can also be eaten on its own as a side salad.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad, Vegetarian
- Method: No Cook
- Cuisine: American
The instructions mention garlic but the ingredients do not include any,
I’m sorry about that!! Just use 1-2 cloves, depending on your garlic preference 🙂
….add pistachios…..life changing
Ooooo, love that idea!!
Do you think the serving size and other nutrition facts are correct for this recipe? 1 serving is a large spoonful with 165 calories?
I will specify better in the recipe! I meant a large spoonful from a large serving spoon, if that makes sense better? Sorry about that!
I’ve not cooked with fresh herbs much since I’ve lost my sense of smell and taste. I’m not great at winging things I don’t know much about and I don’t think my husband (taste tester-sniffer) would be much help on this one. so can you be more specific about the proportions of each herb you used to make up that 1/2 cup?
Hi Karen, I would suggest about 2 tablespoons each of cilantro, parsley, green onion and mint. There’s 8 tablespoons in half a cup, so just a couple tablespoons of each herb, depending on how many different fresh herbs you are using. I hope that helps!
I had an english cucumber that I needed to use and your recipe popped up. It’s delicious!! Thank you for a new family recipe.
So glad you enjoyed it, Ann!!
I gave this five stars because it sounds delicious. I make pasta salads for our church food pantry volunteers each week. How do you think this would be added to pasta?
Thank you, NeeNee! I think this recipe would be great with some pasta added in! You may just need to add some extra salt and pepper but 1/2 or so of pasta would probably be a good amount.