Mediterranean Chickpea Salad With Cucumber

Name: Mediterranean Chickpea Salad With Cucumber
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 cucumber, diced; 1 cup cherry tomatoes, halved; 1/4 red onion, finely chopped; 1/2 cup parsley, chopped; 1/4 cup feta cheese, crumbled; 3 tablespoons olive oil; 1 tablespoon red wine vinegar; 1 teaspoon lemon juice; Salt and pepper to taste

Highlighted under: Fresh Balance Kitchen

I absolutely love making Mediterranean Chickpea Salad with Cucumber whenever I'm in the mood for something fresh and healthy. The blend of chickpeas and crisp cucumbers, drizzled with a tangy dressing, creates a vibrant explosion of flavors that never fails to impress. This dish is not only quick to prepare but also packs a nutritional punch, making it perfect for lunch or as a side at dinner. I find that the longer it sits, the better the flavors meld together, so it’s great for meal prep too!

Created by

Rowan Tate

Last updated on 2026-02-06T18:29:36.246Z

When I first made this Mediterranean Chickpea Salad, I did it on a whim after discovering a can of chickpeas in my pantry. The combination of fresh vegetables, herbs, and a simple vinaigrette came together so beautifully that I knew I had stumbled upon a gem. The crunch from the cucumber pairs perfectly with the creamy chickpeas, and I can’t get enough of the parsley's zest.

One thing I learned is the importance of letting the salad rest for a bit after mixing. This allows the flavors to deepen and meld, making each bite taste like a mini-vacation to the Mediterranean. I usually toss it together, let it sit for 15 minutes, and serve it with my favorite grilled chicken or pita bread.

Why You'll Love This Recipe
Crisp cucumbers add refreshing crunch
Easy to prepare in just 15 minutes
Nutritious and filling, perfect for any meal

Understanding the Ingredients

Chickpeas are the star ingredient in this salad, providing a hearty base loaded with protein and fiber. Their creamy texture complements the crunch of fresh cucumbers beautifully, creating a satisfying contrast in each bite. When choosing chickpeas, you can opt for canned for convenience, but if you have the time, dry chickpeas soaked and cooked will add even more depth of flavor to the salad.

Cucumbers not only add a refreshing crunch but also bring a significant amount of water content to the dish, helping to keep it light and hydrating. Look for firm, crisp cucumbers without any soft spots. If you're looking to switch it up, try using Persian cucumbers, which are sweeter and have thinner skin, eliminating the need to peel.

Perfect Pairing and Serving Tips

To elevate the Mediterranean experience, serve this salad alongside grilled meats or a warm pita bread to soak up the rich flavors. I often enjoy it as a filling lunch with a side of hummus or as part of a meze platter. The vibrant colors make it a visually appealing addition to any table, whether it's a casual lunch or a festive gathering.

This salad is also perfect for meal prep; it can last in the refrigerator for up to three days. As the flavors deepen over time, it makes for a delightful dish on the go. Just remember to keep the dressing separate if you want the cucumbers to remain crispy when packing it for later.

Ingredients

For the Salad

1 can (15 oz) chickpeas, drained and rinsed
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, finely chopped
1/2 cup parsley, chopped
1/4 cup feta cheese, crumbled

For the Dressing

3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon lemon juice
Salt and pepper to taste

Instructions

Steps

Prepare the Salad

In a large bowl, combine the rinsed chickpeas, diced cucumber, halved cherry tomatoes, chopped red onion, parsley, and feta cheese. Toss gently until mixed well.

Make the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper until emulsified.

Combine and Serve

Drizzle the dressing over the chickpea mixture and toss to coat. Let the salad sit for at least 15 minutes for flavors to meld before serving.

Pro Tips

Feel free to customize the vegetables based on what you have on hand. Bell peppers, cucumbers, and even olives could make great additions.

Storage and Shelf Life

When it comes to storing your Mediterranean Chickpea Salad, keep it in an airtight container to maintain freshness. You can store it in the refrigerator for up to three days, but be aware that cucumbers may start to lose their crunch. To ensure the best texture, consider adding cucumbers just before serving if you plan to keep leftovers.

If you foresee making this salad in advance, you can prepare all the ingredients, including the dressing, and keep them separately. Combine everything right before serving to keep the flavors and textures at their peak. It’s a smart way to save time without sacrificing quality, especially during busy weeks.

Variations and Dietary Swaps

Feel free to customize this salad by adding ingredients that you love or have on hand. Chopped bell peppers, olives, or even avocado can create exciting flavor combinations. If you're a fan of spices, consider adding a pinch of cumin or smoked paprika to the dressing for an extra layer of depth.

For a vegan twist, simply omit the feta cheese or replace it with a plant-based alternative. Additionally, if you need to make this dish gluten-free, all listed ingredients fit that requirement. This flexibility makes it an ideal choice for gatherings or potlucks where dietary preferences vary.

Questions About Recipes

→ Can I make this salad ahead of time?

Absolutely! This salad tastes even better the next day as the flavors develop further. Just store it in an airtight container in the fridge.

→ Is this salad vegan?

Yes, it's vegan if you omit the feta cheese, which is optional.

→ What can I serve this salad with?

This Mediterranean salad pairs excellently with grilled chicken, fish, or can be served as a light meal on its own.

→ Can I add more protein to this salad?

Certainly! You could add grilled chicken, diced tofu, or even hard-boiled eggs for added protein.