Cucumber Tomato Chickpea Feta Salad Recipe

I love no-lettuce salads. Feel free to visit our salad section to explore the recipes. Today's recipe post is one of my favorites I made recently, Cucumber Tomato Chickpea Feta Salad. This recipe is super easy to make and can be done quickly for a fast weeknight meal.  I hope you enjoy it and share.

Jump to:

• What ingredients are in this Cucumber Tomato Chickpea Feta Salad Recipe?
• How to make this Cucumber Tomato Chickpea Feta Salad?
• Cucumber Tomato Chickpea Feta Salad Recipe Card

What ingredients are in this Cucumber Tomato Chickpea Feta Salad Recipe?

One long seedless cucumber, about 2 cups quartered
One can of chickpeas
1 ½ cups of cherry tomatoes halved
½ onion red, thinly sliced and quartered
1 tablespoon of parsley finely chopped
4 ounces of herbed feta Mediterranean style

For the vinaigrette:
¼ Cup of white wine vinegar
½ cup of Olive oil (Affiliate Link)
1 tablespoon of Dijon mustard
juice of one lemon
A teaspoon of dried oregano (Affiliate Link)
½ teaspoon of salt
¼ teaspoon of pepper

How to make this Cucumber Tomato Chickpea Feta Salad?

Create the vinaigrette.

In a large bowl, add the olive oil (Affiliate Link), white wine vinegar, lemon juice, dijon mustard, dried oregano (Affiliate Link), salt, and pepper. Wisk well.

Cut and prep the ingredients.

Cut the seedless cucumber up into small quarter pieces. Make about 2 cups quartered and set aside.

Rinse the Garbanzo beans. And, set aside.

Cut the cherry tomatoes in half after you wash them. Set aside.

Slice and quarter the red onion. Separate the onion layers. Set aside.

Finely chop up fresh parsley. Set aside.

Now, it is time to combine the salad.

In the bowl with the vinaigrette, add the chickpeas, cucumbers, and halved tomatoes.

Add the red onion to the bowl.

The feta we used is an herbed type but you can use regular feta. Now, add the herbed feta cheese crumbles to the bowl.

And the last ingredient to add is parsley. Add fresh finely chopped parsley. Mix well with a large spoon.

Refrigerate for 1-2 hours. Or, you can eat it right away. We like to refrigerate it because we like the ingredients cold and the flavor is more combined.

Here is the finished recipe!  Looks great, right?  It was delicious and very colorful. We tend to make this in the summer when we don't want meat. Did you try it? Please leave a comment below. 

Visit our other salad recipe:

THE BEST GREEK SALAD RECIPE

If you wish to print the recipe, here it is.

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