Key Ingredients
Whip up this easy salad recipe using fresh, simple ingredients and pantry staples. Here is a closer look at what you need to get started.
- Lemon Vinaigrette: A bright dressing made from fresh lemon juice, extra-virgin olive oil, minced garlic, kosher salt, coarse black pepper, dried oregano, and a pinch of red pepper flakes brings the chickpea cucumber feta salad to life.
- Chickpeas: Using canned chickpeas (also called garbanzo beans) to make this salad is a quick and easy option. If you prefer dried chickpeas, soak them in cold water for at least 8 hours before cooking them.
- Vegetables: Finely diced cucumbers (Persian cucumbers or an English cucumber) and red onion add crunch, while the naturally sweet corn ties the flavors together.
- Mint: Brighten the salad with fresh mint leaves, or swap it out for fresh parsley, cilantro, or dill.
- Avocado: Prepare an avocado by peeling it, removing the pit, and dicing the flesh into small pieces.
- Cheese: Tangy feta cheese, diced into small cubes, adds a salty, savory flavor to the salad. I recommend using a block of feta stored in brine over pre-crumbled feta. You can also use grated Cotija or crumbled goat cheese if you don’t have feta.
Additions and Substitutions
- Experiment with mix-ins. Add juicy tomatoes (cherry tomatoes or grape tomatoes), chopped bell peppers, kalamata olives, radishes, leafy greens, bulgar, or quinoa.
- Make pasta salad. Transform the dish into a pasta salad by stirring in some al dente pasta.
- Add a little protein. Top the salad with grilled or baked thin-cut chicken breast, baked shrimp skewers, or salmon.
How to Make Chickpea Cucumber Feta Salad
The full recipe with measurements is in the recipe card below.
Step 1: Whisk lemon juice, extra virgin olive oil, minced garlic, salt, black pepper, oregano, and red pepper flakes together in a small bowl. Set it aside.
Step 2: Drain and rinse the canned chickpeas and corn using a colander and transfer them to a large salad bowl.
Step 3: Prepare the cucumbers, onions, and mint leaves, then add them to the large bowl with the other salad ingredients, and stir in the lemon vinaigrette.
Step 4: Cut the avocado and feta cheese into cubes, and gently fold them into the salad to serve.
Expert Tips
- Prepare the dressing separately. Whisk the dressing ingredients in a separate bowl before mixing it into the salad to ensure even coating.
- Balance the textures. Pair creamy feta with crisp cucumbers, chickpeas, corn, and creamy avocado cubes for a perfect mix of flavor and contrast.
- Taste before serving. Taste and adjust the chickpea salad with a little extra salt or lemon juice as needed.
- Let it chill. Serve at room temperature, or refrigerate for about 30 minutes to let flavors combine while keeping the cucumbers and onions nice and crunchy.
If you enjoy chickpea cucumber feta salad, try one of these salad recipes!
Serving Suggestions
Chickpea cucumber feta salad is the kind of dish that goes with just about everything. Pair it with grilled meats or seafood for your next cookout or potluck, or enjoy it on its own with warm pita bread.
What To Do With Leftovers
- Refrigerate: Store the leftover chickpea salad in an airtight container for 3-4 days.
Frequently Asked Questions
Can I make this salad in advance?
If you’re making it ahead, keep the dressing separate and toss before serving for the freshest texture.
More Chickpea Recipes:
Chickpea Cucumber Feta Salad
- Small Bowl
- lemon juice, 2 lemons
- ⅓ cup extra-virgin olive oil
- 2 garlic cloves, minced
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 2 cans (15 ounce) chickpeas, drained and rinsed
- 1 can (15 ounce) corn kernels, drained and rinsed
- 4-5 Persian cucumbers, finely diced
- 1 medium red onion, finely diced
- ¼ cup mint leaves, Chiffonade
- ½ avocado, peeled, pitted, and diced
- ½ cup feta cheese in brine, cubed
- Whisk lemon juice, extra virgin olive oil, minced garlic, salt, black pepper, oregano, and red pepper flakes together in a small bowl. Set it aside.
- Drain and rinse the canned chickpeas and corn using a colander and transfer them to a large salad bowl.
- Cut the avocado and feta cheese into cubes, and gently fold them into the salad to serve.
- Prepare the dressing separately. Whisk the dressing ingredients in a separate bowl before mixing it into the salad to ensure even coating.
- Balance the textures. Pair creamy feta with crisp cucumbers, chickpeas, corn, and creamy avocado cubes for a perfect mix of flavor and contrast.
- Taste before serving. Taste and adjust the chickpea salad with a little extra salt or lemon juice as needed.
- Let it chill. Serve at room temperature, or refrigerate for about 30 minutes to let flavors combine while keeping the cucumbers and onions nice and crunchy.