Cucumber Tomato Chickpea Feta Salad Recipe

8 servings
20 min

I love no-lettuce salads. Feel free to visit our salad section to explore the recipes. Today's recipe post is one of my favorites I made recently, Cucumber Tomato Chickpea Feta Salad. This recipe is super easy to make and can be done quickly for a fast weeknight meal. I hope you enjoy it and share.

Here are all the measured and cut ingredients:

One long seedless cucumber about 2 cups quartered

One can of chickpeas

1 ½ cups of cherry tomatoes halved

½ onion red thinly sliced and quartered

1 tablespoon of parsley finely chopped

4 ounces of herbed feta Mediterranean style

In a large bowl, add the olive oil, white wine vinegar, lemon juice, dijon mustard, dried oregano, salt, and pepper. Wisk well.

I added the chickpeas.

Then I added the cut cucumbers.

Then, I added the sliced red onion.

The orange cherry tomatoes were next. Orange or red works, I just had orange on hand.

I then added the feta.

And then the herbs.

I then stirred it up gently.

Here is what it looked like when it was done. It was so delicious. Great for a side dish or a light dinner during the week.

Feel free to check out the video and subscribe to my YouTube channel!

Cucumber Tomato Chickpea Feta Salad Recipe

Recipe details

  • 8  servings
  • Prep time: 20 Minutes Cook time: 0 Minutes Total time: 20 min
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Ingredients


  • 1 long seedless cucumber
  • 1 can of chickpeas
  • 1 ½ cups of cherry tomatoes halved
  • ½ onion red thinly sliced and quartered
  • 1 tablespoon of parsley finely chopped
  • 4 ounces of herb feta
  • Vinaigrette:
  • ¼ Cup of white wine vinegar
  • ½ cup of Olive oil
  • 1 tablespoon of Dijon mustard
  • 1 juice of a lemon
  • 1 teaspoon of dried oregano
  • ½ teaspoon of salt
  • ¼ teaspoon of pepper

Instructions


In a large bowl, add the olive oil, white wine vinegar, lemon juice, dijon mustard, dried oregano, salt, and pepper. Wisk well.
Cut the seedless cucumber up into small quarter pieces. Make about 2 cups quartered and set aside.
Rinse the Garbanzo beans. And, set aside.
Cut the cherry tomatoes in half after you wash them. Set aside.
Slice and quarter the red onion. Separate the onion layers. Set aside.
Finely chop up fresh parsley. Set aside.
In the bowl with the vinaigrette, add the chickpeas, cucumbers, and halved tomatoes.
Add the red onion to the bowl.
The feta we used is an herbed type but you can use regular feta. Now, add the herbed feta cheese crumbles to the bowl.
And the last ingredient to add is parsley. Add fresh finely chopped parsley. Mix well with a large spoon.
Refrigerate for 1-2 hours. Or, you can eat it right away.

Tips

  • It lasts in the refrigerator for a few days.

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