This Chickpea Cucumber Feta Salad is a fresh, flavor-packed dish tossed in a vibrant lemon sumac tahini dressing with plenty of herbs. The Chickpea Cucumber Feta Salad is the ideal healthy make-ahead salad for picnics, meal prep, or easy lunches all week long.
Table of contents
Ingredients
- Lemon juice & sumac – Add brightness and tang with a citrusy, slightly sour depth
- Tahini & olive oil – Create a creamy, rich base for the dressing
- Garlic & honey – Balance sharpness with a hint of sweetness
- Mint & parsley – Fresh herbs that bring bold, vibrant flavor
- Salt & black pepper – Essential seasoning to enhance every element in Chickpea Cucumber Feta Salad
- Cucumbers & tomatoes – Provide crunch, juiciness, and color
- Chickpeas – Add plant-based protein and heartiness
- Red onion & yellow bell peppers – Give bite, sweetness, and extra crunch
- Feta cheese – Adds a creamy, salty contrast to the veggies and dressing
Alternative Ingredients
- Sumac – Swap with extra lemon zest or a splash of red wine vinegar
- Tahini – Use Greek yogurt or almond butter for a creamy texture
- Fresh mint – Try basil or extra parsley for a similar freshness
- Feta cheese – Substitute with goat cheese or diced mozzarella
- Yellow bell peppers – Use red or orange bell peppers for similar sweetness
- Grape tomatoes – Cherry tomatoes or diced Roma tomatoes work well too
Nutritional Benefits
- Supports digestion with fiber-rich ingredients that promote gut health in Chickpea Cucumber Feta Salad
- Boosts immunity thanks to vitamin C from lemon juice and bell peppers
- Provides plant-based protein to help with muscle repair and satiety
- Delivers healthy fats that support brain and heart health
- Reduces inflammation with antioxidants from herbs and colorful vegetables
- Helps maintain stable energy levels with complex carbs and protein
- Supports bone health with calcium from feta and tahini
- Aids detoxification through fresh herbs and fiber-rich legumes
Expert Tips
Chop herbs finely to release their oils and distribute flavor evenly throughout the salad
Let the salad sit for 15–30 minutes before serving to allow flavors to meld
Use a salad spinner to dry herbs and cucumbers if rinsed—excess water can dilute the dressing
Crush garlic into a paste for a smoother, more evenly flavored dressing
Adjust lemon and tahini to your taste—start small, then build up for balance
Store without feta if making ahead; add cheese just before serving to keep it fresh and crumbly
Serve chilled or at room temp—both are delicious, but chilling helps the flavors deepen
FAQs
Yes! It keeps well for up to 3 days in the fridge. Add feta just before serving for best texture.
It’s vegetarian, but to make it vegan, simply omit the feta or use a plant-based alternative.
Absolutely—just soak and cook them in advance until tender.
Add cooked quinoa, couscous, or grilled chicken for extra protein and bulk.
Chopped herbs stay fresh for 2–3 days when stored in an airtight container in the fridge.
Serving Suggestions
Serve Chickpea Cucumber Feta Salad alongside grilled chicken, salmon, or falafel for a complete meal. It also pairs beautifully with warm pita, hummus, or a simple lentil soup for a light yet satisfying spread.
Storage Suggestions
Store the salad in an airtight container in the fridge for up to 3 days, keeping the feta separate to maintain its texture. For best flavor, toss the Chickpea Cucumber Feta Salad again before serving.
You’ll also enjoy:
- Lebanese Salad
- Peach Ricotta Focaccia
- Baked Lamb Kofta with Yogurt Tahini Sauce
- Red Pepper Pesto
- Watermelon Feta Skewers
- Pink Sauce Recipe
Chickpea Cucumber Feta Salad
Ingredients
For the dressing
- 1/4-1/2 cup lemon juice freshly squeezed
- 2 1/2 tbsp ground sumac
- 1/4 cup tahini
- 2 cloves garlic minced
- 1 tbsp honey
- 1 cup fresh mint finely chopped
- 1 cup fresh parsley finely chopped
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp black pepper
For the salad
- 1-2 english cucumbers diced
- 2 pints grape tomatoes sliced in half
- 2 14.5 oz cans chickpeas drained and rinsed
- 1/2 red onion diced small
- 2 yellow bell peppers diced
- 8 oz feta cheese crumbled
Instructions
- In a medium bowl, whisk together the lemon juice (start with 1/4 cup and adjust to taste), ground sumac, tahini, garlic, honey, mint, parsley, olive oil, salt, and pepper. Whisk until smooth and creamy. Set aside.1/4-1/2 cup lemon juice, 2 1/2 tbsp ground sumac, 1/4 cup tahini, 2 cloves garlic, 1 tbsp honey, 1 cup fresh mint, 1 cup fresh parsley, 1/4 cup olive oil, 1 tsp salt, 1 tsp black pepper
- In a large bowl, add the cucumbers, tomatoes, chickpeas, red onion, yellow bell peppers, and feta cheese.1-2 english cucumbers, 2 pints grape tomatoes, 2 14.5 oz cans chickpeas, 1/2 red onion, 2 yellow bell peppers, 8 oz feta cheese
- Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
- For the best flavor, let the salad sit for 15–30 minutes before serving. Serve chilled or at room temperature.
Notes
- Use fresh herbs for the best flavor; dried won’t have the same brightness.
- Adjust lemon juice and tahini to taste for a more balanced dressing.
- Salad tastes even better after resting 20–30 minutes to let flavors meld.
- Store dressing separately if prepping ahead to keep salad crisp.
- Add feta just before serving to prevent it from getting soggy.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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