Mediterranean · Salad
Mediterranean Chickpea Cucumber Salad with Feta
A no-cook chickpea salad with crisp cucumber, juicy tomatoes, feta and lemon. Nine ingredients make a colorful lunch in 15 minutes.
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This is a lunch that asks very little of you: open a can, chop a few vegetables and shake together a dressing. The beans bring substance, the cucumber brings crunch, and feta adds a salty finish. It is equally happy packed for work or served straight from the mixing bowl.
Simple swaps
Swap parsley for fresh dill. For a dairy-free version, omit the feta; the texture and nutrition will change.
Make ahead and store
Refrigerate in a covered container for up to 3 days. For the crispest meal-prep version, keep dressing and vegetables separate until serving.
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Good food. A plan that fits you.
My Diet Chef · By Chef Jeff
Mediterranean Chickpea Cucumber Salad with Feta
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 2
Ingredient amounts adjust with your selection. Cooking times and temperatures stay the same; use suitable cookware and cook in batches if needed.
Ingredients
- 9 oz canned chickpeas, drained and rinsed
- 1 cup cucumber half-moons
- 1 cup halved cherry tomatoes
- 2 oz crumbled feta
- 1/4 cup chopped fresh parsley
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1/2 tsp dried oregano
- 1/8 tsp fine salt
Let's cook
- Drain the rinsed chickpeas well and pat the cucumber dry.
- Whisk lemon juice, olive oil, oregano and salt in a mixing bowl.
- Add chickpeas, cucumber, tomatoes and parsley. Toss to coat.
- Fold in feta and divide into equal lunch portions. Taste before adding any extra seasoning; feta already brings salt.
Estimated nutrition per serving
- Calories
- 338 kcal
- Protein
- 14.3 g
- Total carbs
- 36.6 g
- Fiber
- 9.6 g
- Fat
- 16.3 g
Estimates vary with brands, ingredient sizes and substitutions. Includes all listed oil; optional extras are excluded. Nutrition stays per serving when you change the batch size. Reference data: USDA FoodData Central.
