Greek Chickpea & Cucumber Salad with Lemon Vinaigrette

This Greek Chickpea & Cucumber Salad has become one of my go-to meals when I want something fresh, filling, and packed with flavor.

It’s a vibrant mix of crisp cucumbers, hearty chickpeas, tangy kalamata olives, juicy tomatoes, and creamy feta, all tossed in a zesty lemon vinaigrette.

Whether served as a light lunch, a picnic side, or a no-cook dinner, this salad never disappoints.

The recipe is simple to prepare and highlights fresh ingredients, making it ideal for warm weather or as a healthy addition to any meal.

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Recipe Highlights

This salad combines the crunch of cucumber and the creaminess of feta with the earthy heartiness of chickpeas.

The lemon vinaigrette brightens everything up and balances the saltiness of the olives and feta.

It’s a satisfying vegetarian option that holds up well in the refrigerator and can be easily prepared ahead.

• No cooking required
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• Mediterranean-inspired and protein-packed
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• Easy to make and perfect for meal prep
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• Bright, fresh, and satisfying
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• Vegetarian and naturally gluten-free

Vibrant Ingredients for a Refreshing Salad

This Greek chickpea and cucumber salad bursts with color and flavor, making it an appealing choice for any meal.

Chickpeas provide a hearty base, while chopped English cucumber adds a refreshing crunch.

Halved cherry tomatoes contribute juiciness, and sliced red onion brings a hint of sharpness.

Crumbled feta cheese introduces a creamy texture, perfectly complemented by the briny taste of pitted and halved kalamata olives.

• Chickpeas: Canned chickpeas are convenient and provide plant-based protein and fiber.
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• Cucumber: Use English cucumbers for their crunch and low moisture; there’s no need to peel them.
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• Kalamata Olives: Salty, briny, and full of Mediterranean flavor.
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• Cherry Tomatoes: Sweet and juicy—perfect for adding a burst of color.
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• Red Onion: Adds sharpness and bite; slice thin for best flavor.
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• Feta Cheese: Creamy and salty; crumble just before adding.
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• Fresh Parsley: Adds brightness and a pop of green.
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• Lemon Juice: Essential for the dressing’s tangy punch.
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• Olive Oil: A good-quality extra-virgin oil ties it all together.
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• Oregano: Dried oregano adds classic Greek herb flavor.

How to Make My Greek Chickpea & Cucumber Salad

1. Rinse and drain: Drain the canned chickpeas and rinse well under cool water.
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2. Chop vegetables: Slice cucumbers, halve the cherry tomatoes, thinly slice red onion, and chop parsley.
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3. Make vinaigrette: Whisk together lemon juice, olive oil, oregano, salt, and pepper.
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4. Assemble salad: In a large bowl, combine chickpeas, cucumber, tomatoes, onion, olives, and parsley.
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5. Add cheese and dressing: Add crumbled feta and pour vinaigrette over the salad. Toss gently to combine.
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6. Chill or serve immediately: Let it rest for 10–15 minutes if you have time to allow flavors to meld.

The Zesty Lemon Vinaigrette

The dressing is where the magic happens, combining extra-virgin olive oil and fresh lemon juice for a bright, tangy flavor.

Dried oregano enhances the Mediterranean essence, while kosher salt and ground black pepper balance the taste.

This vinaigrette not only elevates the salad but also ties all the ingredients together, ensuring each bite is bursting with flavor.

Preparation Made Easy

Preparing this salad is a breeze, taking just about 15 minutes from start to finish.

Begin by combining the chickpeas, chopped cucumber, cherry tomatoes, sliced red onion, feta cheese, kalamata olives, and chopped fresh parsley in a large bowl.

Next, whisk together the olive oil, lemon juice, oregano, salt, and pepper in a separate bowl to create the dressing.

Tossing It All Together

Once the dressing is ready, pour it over the salad ingredients and gently toss to combine.

This ensures that every component is coated in the zesty vinaigrette, enhancing the overall flavor profile.

For those who prefer a more melded taste, refrigerating the salad for about 30 minutes allows the flavors to develop further.

Serving Suggestions

This Greek chickpea salad is incredibly versatile.

It can be served as a light meal on its own or as a vibrant side dish alongside grilled meats or fish.

The combination of textures and flavors makes it a delightful addition to any summer gathering or picnic.

Serve this salad on its own for a light meal or pair it with grilled chicken, fish, or lamb. It also makes an excellent side for Mediterranean wraps, flatbreads, or mezze platters.

Pack it for lunch or serve at room temperature for potlucks.

Nutrition and Health Benefits

Not only is this salad delicious, but it also packs a nutritional punch.

With chickpeas providing protein and fiber, and fresh vegetables contributing vitamins and minerals, this dish supports a healthy lifestyle.

Each serving contains approximately 250 calories, making it a guilt-free option for those mindful of their dietary choices.

Tips for the Best Greek Chickpea & Cucumber Salad

Use fresh, firm cucumbers and ripe cherry tomatoes for the best texture and flavor. Rinse the chickpeas well to remove any canned taste.

Let the salad sit for a bit after tossing to let the flavors come together. Add feta and herbs last to keep them fresh and vibrant.

Storage of Leftovers

Store in an airtight container in the refrigerator for up to 3 days. Stir gently before serving.