Chickpea Cucumber Feta Salad

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I make this salad all year long, but especially when cucumbers are at their peak. The combination of chickpeas, juicy tomatoes, and briny feta makes every bite satisfying and refreshing. Fresh dill adds a bright herbal note that ties everything together.

This salad stays fresh in the fridge, making it perfect for weekday lunches or easy entertaining. You can serve it on its own, alongside grilled chicken or fish, or as part of a larger Mediterranean spread.

Along with my Mediterranean Tuna Salad, Italian Pasta Salad, and Italian White Bean Salad, this salad is on repeat in my house!

You will need the following ingredients to make this chickpea salad:

Ingredient Notes

• Chickpeas - I chose to use canned chickpeas in this recipe as it's an easy Mediterranean pantry staple. You can use dried chickpeas that have been re-hydrated overnight. When testing this recipe dried chickpeas taste better but using canned made this salad an easy weeknight meal.
• Persian Cucumbers - These are crisp, sweet, and have a thinner skin and fewer seeds than an English cucumber. If you can’t find them, an English cucumber works just as well. I love using Persian cucumbers for all of my recipes that call for a cucumber. They are small and simple to cut.
• Feta - I use a block of feta instead of pre-crumbled feta. Block feta is typically packed in brine, which keeps it moist, creamy, and full of flavor. Pre-crumbled feta, on the other hand, is often coated with anti-caking agents that dry it out and make it less flavorful. When you crumble it yourself, you get softer, richer pieces that melt beautifully into the salad.

See the recipe card for quantities.

• Dill - Are you having trouble finding dill? I sometimes cannot find dill in our grocery stores depending on the time of year. You can substitute mint or parsley for this recipe.
• Veggies - There are a lot of vegetables that you can add to this salad. Consider artichokes, hearts of palm, radishes, roasted red peppers, or even Kalamata olives.
• Protein - Make this a meal by adding canned tuna, roasted chicken, or cooked salmon.
• Nuts - If you would like added crunch, throw in some toasted pinenuts, pistachios, slivered almonds or toasted walnuts.

How To Make Chickpea Cucumber Feta Salad: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Step 1: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, salt, and black pepper. Set aside.

Step 2: In a large bowl, combine the chickpeas, diced cucumbers, and tomatoes.

Step 3: Add the red onion, dill, and feta. Gently combine the ingredients.

Step 4: Pour the dressing over the top and mix to combine.

• Taste and adjust - Once the salad is finished, taste the salad. You may feel that you need more lemon or salt depending on your taste.

If you let the salad sit for 15 minutes before serving, the dressing and the vegetables will meld together better.

This salad is reminiscent of the Greek Village Salad and the Greek Lentil Salad!

Yes! Canned garbanzo beans and chickpeas are fully cooked, so they can be eaten right out of the can with no additional cooking. This makes them perfect for salads. You will want to rinse them off before adding to salads, soups, and other recipes.

Yes! This salad gets better after it sits. You can make it up to a day in advance—just wait to add the feta and fresh herbs until right before serving to keep everything fresh.

It will keep well for up to 3 days in an airtight container. The cucumbers may release some water over time, so give it a stir and taste before serving.

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