Easy Chickpea Cucumber Salad with Feta and Tomatoes

This Mediterranean inspired Chickpea Cucumber Salad is a great meal prep recipe for a weekday lunch - so full flavor & nutrition and ready in 10 minutes. Protein-packed chickpeas are the main ingredient and they get combined with crisp cucumbers, juicy tomatoes, fresh herbs, and creamy feta cheese. All tossed in a bright lemon vinaigrette made with some favorite pantry staples.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings: 4

Course: lunch

Cuisine: Mediterranean

Calories: 200

Ingredients Method

Ingredients

1 can chickpeas (garbanzo beans), 15 oz (rinsed and drained)
1 cup cherry tomatoes (halved or quartered, about 15 tomatoes)
4 persian cucumbers (diced or 1 english cucumber)
¼ cup red onion (diced, about a quarter of an onion)
¼ cup fresh parsley (chopped, more to taste)
2 Tbsp fresh dill (chopped, more to taste)
½ cup crumbled feta cheese (4 oz or half a block)
1 Tbsp extra virgin olive oil
2 Tbsp white wine vinegar (or apple cider vinegar)
1 lemon juice of (about 2-3 Tbsp lemon juice)
½ tsp garlic powder (more to taste)
½ tsp salt (more to taste)
black pepper (more to taste)

Method

Instructions

Drain and rinse a can of chickpeas. Dice the cucumber and tomatoes, and chop the red onion and fresh herbs. In a medium bowl, combine the salad ingredients including cucumbers, tomatoes, red onion, fresh herbs and chickpeas.
Top the salad ingredients with the dressing ingredients. Toss until everything is coated.
Add crumbled feta on top and gently toss again.