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Chickpea Cucumber Salad for Fresh Summer Meals
Emily

Chickpea Cucumber Salad for Fresh Summer Meals

A refreshing Mediterranean salad with crunchy cucumbers, protein-rich chickpeas, and a tangy honey-lemon dressing. Bright herbs and feta add bold flavor, making this dish perfect for summer gatherings or quick weeknight meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 large cucumber or 6-8 mini cucumbers
  • ½ small red onion
  • 2 (15 oz) cans chickpeas, rinsed and drained
  • ½ cup crumbled feta cheese (vegan alternative optional)
  • ¾ cup minced herbs (parsley, dill, mint)
  • ⅓ cup olive oil (extra virgin preferred)
  • 1 tsp honey (maple syrup optional)
  • 1 small lemon, juiced
  • 1 tbsp apple cider vinegar (or red wine vinegar, non-alcoholic)
  • ½ tsp oregano (fresh or dried)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 clove garlic (or ¼ tsp garlic powder)

Method
 

  1. Slice cucumber lengthwise and remove seeds with a spoon; cut into ¼-inch half-moons.
  2. Peel red onion and mince finely.
  3. Rinse chickpeas under cold water and drain thoroughly.
  4. Stack herbs and roll between plastic wrap to mince.
  5. Crack feta into small pieces with a fork.
  6. In a bowl, whisk olive oil, lemon juice, apple cider vinegar, honey, oregano, salt, pepper, and garlic.
  7. Combine cucumbers, chickpeas, onion, feta, and herbs in a large bowl; pour dressing over and toss gently to coat.

Notes

Use apple cider vinegar instead of red wine vinegar for a non-alcoholic version.
Substitute fresh oregano for dried if available.
Leftovers deepen in flavor overnight; store in the fridge for up to 2 days.