Q : Can I use dried chickpeas?

A : Yes. If you prefer to cook chickpeas from scratch, you can use dried chickpeas instead of canned. Cook them until tender, let them cool completely, and then use them in the salad. See our How to Cook Chickpeas guide for step-by-step instructions.

Q : Can I make this salad dairy-free?

A : Yes. Leave out the feta or use your favorite dairy-free feta alternative.

Mediterranean Chickpea Cucumber Feta Salad

Name: Mediterranean Chickpea Cucumber Feta Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 8 - 10 small Persian cucumbers, sliced½ small red onion, finely diced2 tbsp (30 ml) fresh Italian parsley, finely chopped2 tbsp (30 ml) fresh dill, finely chopped2 tbsp (30 ml) fresh mint, finely chopped125 g (4 oz) feta, crumbled2 x 400 g (15 oz) cans chickpeas, drained and rinsedSalt and freshly ground black pepper, to taste; Dressing:Creamy Herb Dressing with Greek Yogurt (If using our Creamy Herb Dressing, omit the parsley, dill, and mint from the salad ingredients, as these herbs are already included in the dressing.); Or simply dress with 2–3 tbsp (30–45 ml) olive oil and juice of ½ lemon

Description

This chickpea cucumber feta salad is a fresh Mediterranean-style salad made with crisp Persian cucumbers, canned chickpeas, feta, red onion, and plenty of fresh herbs. It’s quick, colorful, and ready in just 15 minutes.

Ingredients

8 - 10 small Persian cucumbers, sliced
1/2 small red onion, finely diced
2 tbsp (30 ml) fresh Italian parsley, finely chopped
2 tbsp (30 ml) fresh dill, finely chopped
2 tbsp (30 ml) fresh mint, finely chopped
125 g (4 oz) feta, crumbled
2 x 400 g (15 oz) cans chickpeas, drained and rinsed
Salt and freshly ground black pepper, to taste

Dressing:
Creamy Herb Dressing with Greek Yogurt (If using our Creamy Herb Dressing, omit the parsley, dill, and mint from the salad ingredients, as these herbs are already included in the dressing.)

Or simply dress with 2-3 tbsp (30-45 ml) olive oil and juice of 1/2 lemon

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Instructions

1. Prep the veggies and herbs
Slice the cucumber, finely dice the red onion, and chop all the fresh herbs.

Chef’s Tip: If your red onion is quite strong, soak it in cold water for 5–10 minutes, then drain—this softens the bite without losing flavor.

Chef's Tip: If you're serving this salad with our Herby Yogurt Dressing, you can omit the parsley, dill, and mint from the salad itself. The dressing already contains plenty of fresh herbs and will add all the flavor you need.

2. Build the salad
In a large bowl, combine the chickpeas, cucumber, red onion, parsley, dill, and mint. Gently fold through the crumbled feta, keeping some larger chunks for texture.

3. Dress and season
Drizzle with the creamy herb dressing or olive oil and lemon juice. Season with salt and black pepper, then toss gently to combine.
Chef’s Tip: Add the dressing just before serving to keep everything fresh and vibrant.

4. Serve and Enjoy!
Serve immediately, or chill for 10–15 minutes for an extra refreshing finish.

Notes

Storage Instructions

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.

Make Ahead: Prep the vegetables, herbs, and chickpeas ahead of time. Add the feta and dressing just before serving.

Dressing Tip: For the freshest texture, store the dressing separately and toss just before eating.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 276
Sugar: 2.9 g
Sodium: 1137.2 mg
Fat: 10.7 g
Carbohydrates: 32.3 g
Protein: 15 g
Cholesterol: 27.8 mg