There are some dishes that just feel like sunshine in a bowl, and this Chickpea Cucumber Salad is certainly one of them. It’s the kind of recipe I turn to on a warm afternoon when I want something nourishing and substantial, but without the heaviness of a hot meal. The combination of crisp cucumber, earthy chickpeas, and a zesty lemon vinaigrette is a classic for a reason – it just works, every single time. This was inspired by a dish I had at a little restaurant in Spain, where they served a simple chickpea salad that was so much more than the sum of its parts. I’ve spent years refining my own version, and I’m so happy to share it with you.

What we’re creating here is more than just a mix of vegetables. It’s a study in textures and fresh flavours. You have the satisfying bite of the chickpeas, which are a fantastic source of plant-based protein, against the cool, watery crunch of the cucumber. We then add sharp, slivered red onion and juicy cherry tomatoes for sweetness. The whole affair is brought together with a vibrant lemon dressing and handfuls of fresh mint and parsley that lift every single mouthful. It’s a protein salad that feels both wholesome and wonderfully refreshing.

This Chickpea Cucumber Salad is ideal when you want a speedy, healthy lunch that doesn’t feel like a compromise. It also works beautifully as a side dish for a summer barbecue, complementing everything from grilled chicken to halloumi skewers. Because it’s so straightforward to make, it’s become a reliable favourite in my kitchen, and I have a feeling it will in yours, too.

Recipe Overview

This salad is all about fresh, bright, and zesty notes. The lemon vinaigrette is sharp and tangy, cutting through the creaminess of the feta and the earthy chickpeas. The herbs provide a burst of freshness that makes the entire dish feel light and lively. I used to find my salads would get watery, but I discovered a technique for preparing the cucumber that keeps everything perfectly crisp.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Chickpea Cucumber Salad

• Genuine Flavour: The taste is incredibly fresh. The sharp, salty feta crumbles into the zesty lemon and garlic dressing, while the fresh mint and parsley provide a cooling, aromatic backdrop to the hearty chickpeas. It’s a truly balanced and satisfying flavour profile.
• Ready in 15 Minutes: With no cooking required, this is a true chop-and-assemble job. It comes together in about 15 minutes, making it a brilliant choice for a nutritious meal when you’re short on time.
• Flexible Recipe: This recipe is a fantastic starting point. You can easily add a chopped bell pepper for extra sweetness, a handful of Kalamata olives for a briny kick, or swap the parsley for fresh dill. You can also make it vegan by simply omitting the feta.
• Great for Meal Prep: This salad is wonderful for preparing ahead. You can chop the vegetables and mix the dressing in advance, then just combine everything when you’re ready to eat. It makes packed lunches for the week a breeze.
• Family Tested: My family adores this salad, especially during the warmer months. Even my kids, who can be fussy about salads, enjoy the texture and flavour, especially when we serve it with warm pitta bread for dipping.

Chickpea Cucumber Salad

⏱️ 20 min prep  •  🍳 0 min cook  •  👥 4 servings

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Ingredients You’ll Need

For a salad this simple, the quality of your ingredients really shines through. I always opt for a good quality tinned chickpea, like Napolina, as I find they have a lovely texture and aren’t too mushy. A flavourful extra virgin olive oil for the dressing is also key.

• For the Salad:
• 1 x 400g tin of chickpeas, rinsed and drained
• 1 large cucumber, deseeded and diced
• 250g cherry tomatoes, halved
• 1 small red onion, very thinly sliced
• 100g feta cheese, crumbled
• A large handful of fresh flat-leaf parsley, roughly chopped
• A small handful of fresh mint leaves, roughly chopped
• 1/2 teaspoon of salt (for the cucumber)
• For the Lemon Vinaigrette:
• 60ml extra virgin olive oil
• Juice of 1 large lemon (about 45ml)
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced or finely grated
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• A pinch of salt

Ashley’s Tip: If you find the flavour of raw red onion too strong, you can mellow it by soaking the thin slices in a bowl of cold water for 10 minutes before adding them to the salad. Just be sure to drain and pat them dry first.

How to Make Chickpea Cucumber Salad

The process for this cucumber salad is wonderfully straightforward. The most important step is prepping the cucumber correctly to ensure a crisp, not watery, final dish. The rest is just simple assembly.

1. Prepare the Cucumber: Dice your cucumber and place it in a colander set over a bowl. Sprinkle with the 1/2 teaspoon of salt and toss gently. Let it sit for 10-15 minutes while you prepare the other ingredients. The salt will draw out excess water, keeping your salad crisp.
2. Rinse the Cucumber: After 15 minutes, you’ll see a surprising amount of water in the bowl. Give the cucumber a quick rinse under cold water to remove the excess salt, then pat it thoroughly dry with a clean tea towel or paper towels. This step is crucial!
3. Prepare the Remaining Vegetables: While the cucumber is salting, halve your cherry tomatoes, thinly slice the red onion, and chop your fresh parsley and mint.
4. Make the Vinaigrette: I find that making the dressing in a jam jar is the tidiest and most effective way to combine it. Add the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper to a small jar. Screw the lid on tightly and shake vigorously for about 30 seconds, or until the dressing is emulsified and looks creamy.
5. Combine the Salad Ingredients: In a large salad bowl, add the drained chickpeas, the patted-dry cucumber, cherry tomatoes, sliced red onion, and chopped herbs.
6. Dress and Toss: Pour about three-quarters of the vinaigrette over the salad. Toss everything together gently with salad servers until well-combined. Have a taste and add more dressing if you feel it needs it.
7. Add the Feta: Gently fold in the crumbled feta cheese at the very end. This prevents it from breaking down too much and turning the salad mushy.
8. Serve Immediately: For the best texture, serve the salad straight away. If you like, you can let it sit for 10 minutes to allow the flavours to meld a little more.

Tips From My Kitchen

• Use Good Quality Ingredients: With so few components, every ingredient counts. A robust, peppery extra virgin olive oil, fresh and fragrant herbs, and creamy feta will make a world of difference to the final result.
• The Secret Step: I learned that salting the cucumber beforehand is the key to a great cucumber salad. As explained by food science experts on sites like Serious Eats, osmosis draws out excess water, concentrating the cucumber’s flavour and preventing a soggy salad. Don’t skip this!
• Make-Ahead: You can absolutely prep this in advance. Chop all the vegetables and store them in an airtight container in the fridge for up to 2 days. The dressing can be made and stored in its jar in the fridge for up to a week. Just combine and toss right before serving.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. The cucumber will soften slightly over time, but it will still be delicious. I sometimes add a fresh squeeze of lemon juice to revive it on the second day.

Equipment You’ll Need

You won’t need any fancy gadgets for this recipe, just some basic kitchen essentials.

• Large salad bowl
• Sharp knife and cutting board
• Colander
• Small jar with a tight-fitting lid for the dressing
• Salad servers

What to Serve With Chickpea Cucumber Salad

This salad is wonderfully versatile. It’s hearty enough to be a light main course, but it also shines as a side dish. Here are a few of my favourite pairings:

• Grilled Meats: The zesty, fresh flavours are a perfect counterpoint to smoky grilled food. It works beautifully alongside our Tender Grilled Lamb Chops or simple chicken breasts.
• Warm Pitta Bread: Serve with warmed, fluffy pitta bread for scooping up the salad and soaking up the delicious dressing. For a more substantial meal, you could also add a dollop of my Authentic Tzatziki Sauce.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio complements the lemon and herb notes in the salad perfectly. For a non-alcoholic option, a sparkling elderflower pressé is lovely.

Frequently Asked Questions

Chickpea Cucumber Salad

A refreshing and crisp Mediterranean-style salad with chickpeas, tomatoes, and feta cheese, tossed in a zesty lemon vinaigrette. Perfect as a light main or vibrant side dish.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Salad

• 1 x 400g tin of chickpeas rinsed and drained
• 1 large cucumber deseeded and diced
• 250 g cherry tomatoes halved
• 1 small red onion very thinly sliced
• 100 g feta cheese crumbled
• A large handful of fresh flat-leaf parsley roughly chopped
• A small handful of fresh mint leaves roughly chopped
• 1/2 teaspoon of salt for the cucumber

For the Lemon Vinaigrette

• 60 ml extra virgin olive oil
• Juice of 1 large lemon about 45ml
• 1 teaspoon Dijon mustard
• 1 small garlic clove minced or finely grated
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• A pinch of salt

Method

 

1. Prepare the Cucumber: Dice your cucumber and place it in a colander set over a bowl. Sprinkle with the 1/2 teaspoon of salt and toss gently. Let it sit for 10-15 minutes while you prepare the other ingredients. The salt will draw out excess water, keeping your salad crisp.
2. Rinse the Cucumber: After 15 minutes, you'll see a surprising amount of water in the bowl. Give the cucumber a quick rinse under cold water to remove the excess salt, then pat it thoroughly dry with a clean tea towel or paper towels. This step is crucial!
3. Prepare the Remaining Vegetables: While the cucumber is salting, halve your cherry tomatoes, thinly slice the red onion, and chop your fresh parsley and mint.
4. Make the Vinaigrette: I find that making the dressing in a jam jar is the tidiest and most effective way to combine it. Add the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper to a small jar. Screw the lid on tightly and shake vigorously for about 30 seconds, or until the dressing is emulsified and looks creamy.
5. Combine the Salad Ingredients: In a large salad bowl, add the drained chickpeas, the patted-dry cucumber, cherry tomatoes, sliced red onion, and chopped herbs.
6. Dress and Toss: Pour about three-quarters of the vinaigrette over the salad. Toss everything together gently with salad servers until well-combined. Have a taste and add more dressing if you feel it needs it.
7. Add the Feta: Gently fold in the crumbled feta cheese at the very end. This prevents it from breaking down too much and turning the salad mushy.
8. Serve Immediately: For the best texture, serve the salad straight away. If you like, you can let it sit for 10 minutes to allow the flavours to meld a little more.

Notes

For best results, serve immediately. To make ahead, store the vinaigrette and salad components separately, adding the feta and herbs just before tossing and serving.

I really hope you give this fresh and vibrant Chickpea Cucumber Salad a try. It’s a recipe that relies on simple, good-quality ingredients to create something truly satisfying. It’s a staple in my home, and I hope it becomes one in yours too. If you make it, please drop a comment below and let me know how you got on!

Happy cooking,
Ashley