Go Back
–+ servings
Chickpea cucumber feta salad served in a wood bowl

Chickpea Cucumber Feta Salad

5 from 1 vote
Enjoy this simple Chickpea Cucumber Feta Salad packed with crunchy veggies, creamy feta, and bright herbs for a tasty, nutritious meal.
Print Recipe Pin Recipe
Prep Time:20 minutes
Total Time:20 minutes
Course: Appetizer, Brunch, Dinner, Lunch, Salad, Side Dish, Snack
Cuisine: Mediterranean
Keyword: Dairy-Free, Healthy, Kid-Friendly, Summer, Vegetarian
Servings: 8 servings
Calories: 163kcal

Equipment

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

Serving: 8servings | Calories: 163kcal | Carbohydrates: 15g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 319mg | Potassium: 534mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1966IU | Vitamin C: 88mg | Calcium: 66mg | Iron: 2mg