Dinner

Cucumber Chickpea Salad with Feta & Lemon Recipe

Name: Cucumber Chickpea Salad with Feta & Lemon Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons lemon juice; ¼ teaspoon salt; ¼ teaspoon ground pepper; 1 15-ounce can chickpeas, rinsed; 2 cups diced cucumber; ⅓ cup crumbled feta cheese; ¼ cup finely chopped red onion; ¼ cup diced red bell pepper; 2 tablespoons chopped fresh dill

ByHugo Harnd January 18, 2026January 18, 2026

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Introduction

This refreshing Cucumber Chickpea Salad with Feta & Lemon is a perfect light meal or side dish. Combining crisp vegetables, creamy feta, and tangy lemon dressing, it’s quick to prepare and packed with vibrant flavors.

A white plate filled with a colorful salad made of three main layers: the bottom layer has small round beige chickpeas evenly spread, the middle layer consists of bright green cucumber cubes with a fresh texture, and the top layer includes small pieces of red bell pepper and finely chopped purple onion, all sprinkled with small white cheese chunks and garnished with fresh green dill leaves. The dish sits on a white marbled surface under natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon ground pepper
1 15-ounce can chickpeas, rinsed
2 cups diced cucumber
⅓ cup crumbled feta cheese
¼ cup finely chopped red onion
¼ cup diced red bell pepper
2 tablespoons chopped fresh dill

Instructions

Step 1: In a large bowl, whisk together the extra-virgin olive oil, lemon juice, salt, and ground pepper until well combined.
Step 2: Add the rinsed chickpeas, diced cucumber, crumbled feta cheese, chopped red onion, diced red bell pepper, and fresh dill to the bowl.
Step 3: Toss everything gently to coat the ingredients evenly with the dressing. Serve immediately or chill for a bit to let the flavors meld.

Tips & Variations

For extra crunch, add toasted pumpkin seeds or chopped walnuts.
Swap dill for fresh parsley or mint for a different herbaceous note.
Use cherry tomatoes or avocado cubes to add more color and creaminess.
If you prefer a zestier salad, add a pinch of crushed red pepper flakes to the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors will deepen but the cucumber may release some water. Stir before serving. It’s best enjoyed fresh but can be eaten cold or at room temperature.

How to Serve

A salad served in a white bowl filled with three main layers: the first layer has small round beige chickpeas, the second layer contains bright green cucumber chunks and small red bell pepper pieces, and the third layer has small pieces of crumbled white cheese and small bits of purple onion, all topped with small sprigs of fresh green dill. The salad has a fresh and colorful look with a mix of smooth, chunky, and leafy textures, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook dried chickpeas thoroughly before using. This will ensure they are tender and ready to absorb the dressing.

Is this salad suitable for meal prep?

Absolutely. It keeps well for a couple of days and makes a convenient, nutritious lunch or side. To keep cucumbers crisp, you can store the dressing separately and toss just before eating.