If you bought too many cucumbers, and you’re looking for a way to use them, we have a great list of easy recipes with cucumbers to give you some more ideas.

You’ll get a recipes for cucumber soup, cucumber hummus bites, and more.

Cucumber Chickpea Salad With Feta Recipe

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How To Make Cucumber Chickpea Salad With Feta:

You can get the full list of ingredients with measurements in the recipe card below.

• Canned chickpeas – Canned chickpeas, also known as garbanzo beans, are a very inexpensive way to add substance to a salad. Dried chickpeas need to be soaked overnight, so although you can use them, you can’t quickly make this salad with them. And being able to make this in minutes is part of the salad’s appeal.
• Cucumber – We use an American cucumber in this recipe because it’s the most commonly available one in the grocery store. But, you can use an English cucumber as well. It would add a little more crunch to the recipe.
• Red onion – Red onion is more mild than a white or yellow onion and adds a little bit of texture and sweetness rather than a strong, bitter flavor to your salads.
• Feta cheese – Packaged feta cheese crumbles are easy to use, but you could buy a block of feta and cut that yourself. If you can’t find any, you can substitute goat cheese, but that will add a tangy flavor to the salad.
• Olive oil – This is the base of your vinaigrette, which will cover the entire salad, so we suggest a high quality extra-virgin olive oil.
• Vinegar – We use combination of white balsamic vinegar and rice wine vinegar. The white balsamic vinegar adds acidity and the rice wine vinegar adds sweetness. Together, they add a really nice balance to the vinaigrette.
• Seasoning – We use salt to bring out the flavors of the dressing, lemon pepper seasoning to add a tanginess, and dried dill because it complements the cucumber.

How To Make Cucumber Chickpea Salad With Feta:

Drain and rinse your canned chickpeas.

Pat the chickpeas dry.

If the chickpeas are wet when you put them into the bowl, the dressing will slide off and won’t get incorporated into the chickpeas, leaving them pretty bland.

Pour the chickpeas into a large bowl.

Cut your cucumber into quarter-inch rounds. Then cut each round into six pieces.

Quick note: You don’t have to be exact about this and I do cut the smaller rounds into four, not six, pieces. But, you want them to be as similarly sized to the chickpeas as possible because it makes the salad easier to eat.

Add the cucumber into the bowl with the chickpeas.

Thinly slice the red onion.

You want the red onion to add a little bit of bite to the salad, but adding large slices is really overwhelming.

Add the sliced red onion to the bowl with the other ingredients.

Add in the feta cheese crumbles.

If you have a block of feta cheese, you can chop that and add it to the bowl instead. That only takes a couple minutes, but using pre-crumbled feta cheese makes the salad a little bit easier. And sometimes, we’re about convenience.

In a small bowl, add the olive oil, both vinegars, salt, lemon pepper seasoning, and dill.

Whisk together until all of the ingredients are combined.

If you don’t have a whisk, you can mix this with a spoon.

Pour the homemade vinaigrette on top of the salad ingredients in the bowl.

Gently toss them together to combine.

I use a pair of tongs for this, but you could use a spoon.

Add a pinch of salt on top of the ingredients, then put the bowl in the refrigerator for 45 minutes.

The ingredients in the bottom of the bowl sit in the vinaigrette and absorb the flavor that way. But, since there’s less of the dressing on the ingredients on the top of the salad, I like to add the extra pinch of salt to help season them and drain some of the water out.

Once the salad has chilled, serve it in bowls.

There will be a pool of liquid at the bottom of the bowl. It’s a mix of vinaigrette that has fallen to the bottom and water that was extracted from the cucumbers from the salt. You can pour a little bit of this back on top of the salad after you plate it.

Cucumber Chickpea Salad With Feta: Frequently Asked Questions