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, and it’s 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 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 tastes even better if the ingredients and dressing are combined 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, less 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 a nice color.
- Herbs – You can use whatever fresh herbs you like. I used a combination of Italian parsley, cilantro, and mint. Other good options include dill, tarragon, oregano, basil, and chives.
- Dressing – The simple dressing combines 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 chickpeas, red onion, feta cheese, garlic and fresh herbs.
- Add 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 I make this salad vegan? Yes, just use vegan feta cheese or omit it entirely. You can find vegan feta cheese at most grocery stores, and I also have a recipe for vegan feta.
- Is this recipe gluten-free? Yes!
- Can I make this cucumber salad ahead of time? It should hold well in the refrigerator for 3-4 days, and if you’re making it for a party, I suggest only making it a day ahead.
- How should this cucumber salad be served? You can serve it as a side salad, 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
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.
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’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!
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!
….add pistachios…..life changing
Ooooo, love that idea!!
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 🙂