Cucumber Chickpea Feta Salad

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This Mediterranean style Cucumber Chickpea Feta Salad comes together in just 5-minutes and makes great use of all the fresh garden vegetables. It’s a protein-packed lunch or delicious make-ahead side dish to bring to any potluck this summer.

Today’s Pantry Essential: Canned Chickpeas

Found alongside beans at the grocery store, chickpeas are actually seeds (or legumes). They are high in protein and fiber. They really have less of a flavor and more of a texture. When used in dishes like this side salad, they blend well with the feta presenting as soft and almost creamy.

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Quick Protein-Packed Lunch Idea

This was so good that I had it for lunch and dinner. It was incredibly quick and easy, and made use of those fresh veggies I got at Costco the other day. I have a tendency to have good ideas and good intentions with my meal prep, but life of a large-family mom gets in the way sometimes. So having a quick recipe like this in my back pocket on a hot summer day, that actually had me feeling full without paying for the animal-protein was a win! This can be made for one or made for a crowd, easily scaled up and down.

Ingredients Needed

Exact measurements can be found in the printable recipe card below.

Cucumbers: The smaller, the better. Baby cucumbers are great for this. They have less water and more structure compared to larger cucumbers. Meaning even days made in advance, the cucumbers will hold shape and texture.
Tomatoes: I used cherry tomatoes. Any variety will work. The small tomatoes, like the cucumbers, will have less water and be less mushy overall.
Chickpeas: Canned chickpeas, drained and rinsed add a vegetarian-friendly protein to this salad. You could use other beans as well like cannellini or black beans.
Olives: Any type of olive will do but I personally enjoy black olives as their flavor is a bit more mild.
Feta: We’re adding creamy texture and a slightly salty taste to the dish with feta. You could use any goat cheese as well.
Other: Minced garlic, fresh or dried dill, a pinch of sea salt, balsamic, and the highest quality olive oil you can get will make this dish a show stopper. With such minimal ingredients, the quality of each can be tasted in every bite.

Recipe Variations

You can add salmon or chicken to this dish for extra protein as a one-bowl lunch. The chicken and salmon will keep it lighter while still providing that extra protein.
Add zucchini, onion, or pepper for more vegetables.
Fresh herbs would elevate this dish. Fresh herbs like basil or chives will drive the Mediterranean vibe home without overpowering the dill.

Tips for making it ahead!

If you’re making a large batch of this to bring to a BBQ or you’re looking to meal prep for the week, add everything except the cheese to your tupperware of choice. This will allow everything to marinate but prevent the cheese from breaking down in the days ahead.

Instructions

This side dish is incredibly easy.

Once all of your ingredients are chopped, rinsed, and prepped, all you need to do is combine in a bowl and serve.
Start with 2 Tablespoons of balsamic vinegar and a pinch of salt. Taste and adjust as needed.

How to store and love your leftovers

Refrigerate: This chickpea salad keeps well in an airtight container in the refrigerator for up to 4-5 days. The flavors continue to develop as it sits, making it a great make-ahead lunch or side dish. However, keep in mind that the cucumbers and tomatoes will soften over time and release some liquid, so give the salad a quick stir before serving. It will still taste fresh 2-3 days.

Use leftovers from this recipe as a salsa in a lamb gyro.

Food Storage Guide

Print off this food storage guide from the FDA. Laminate or put into a plastic sleeve and tape to the inside of a cupboard or pantry, or in your meal planning binder for easy access.

Download Here

Budget Tips for Healthy Lunch Ideas

Utilize the Grocery Store Salad Bar

Yes Feta is delicious. But if you can find a different cheese on sale, or purchasing a whole container is too much, you can skip it! Or if your grocery store offers a salad bar, you can purchase a small amount of feta by weight. Do this for things like olives as well.

Use what’s in your Garden

If you can score some fresh tomatoes from a friend or community garden for free or a discount, do that! Don’t worry about the specifics of the type of tomato.

Serve with

Grilled Tuna Sandwich
Burgers
Lamb Gyro
Kebobs

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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating!

A Fresh Cucumber, Tomato, Feta & Chickpea Salad with Simple Mediterranean Flavors

Katie Chase

Prep Time 5

Total Time 5

Equipment

large bowl
measuring spoons
Measuring Cups
spoon for mixing

Ingredients

15.5 ounce can of chickpeas drained and rinsed
8 mini cucumbers quartered and diced
8 ounces cherry tomatoes quartered
2.25 ounces black olives drained and sliced
1/2 cup feta crumbles
1 Tablespoon minced garlic
1 teaspoon dried dill
1/4 cup olive oil
2 Tablespoons balsamic vinegar
1/8 teaspoon salt

Instructions

Add all ingredients to a bowl and mix well to coat. Add more olive oil and balsamic as desired.
If meal prepping, reserve the cheese to the side and top just before eating.

Cucumber Chickpea Feta Salad

Today’s Pantry Essential: Canned Chickpeas

Quick Protein-Packed Lunch Idea

Ingredients Needed