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Chickpea and Cucumber Salad with Crumbled Feta in a white bowl showing thick cut cucumbers, whole chickpeas, red onion, and crumbled feta cheese with oregano.

Chickpea and Cucumber Salad with Crumbled Feta

A quick, no-cook Mediterranean chickpea cucumber feta salad featuring crisp English cucumber, creamy garbanzo beans, red onion, and salty feta dressed in olive oil and fresh lemon juice.
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Prep Time 10 minutes
Servings: 4
Calories: 240
Ingredients Method Notes

Ingredients
  

  • - 1 can 15 oz chickpeas (garbanzo beans), rinsed and thoroughly drained
  • - 1 large English cucumber cut into thick bite-sized quarters
  • - 1/2 medium red onion finely chopped
  • - 1/2 cup feta cheese crumbled
  • - 2 tbsp extra virgin olive oil
  • - 1 tbsp fresh lemon juice
  • - 1 tsp dried oregano
  • - Salt to taste
  • - Freshly cracked black pepper to taste

Method
 

Prep the Base:
  1. Rinse canned chickpeas thoroughly in a colander under cold water and let drain completely. Cut the English cucumber lengthwise into quarters, then slice across into thick bite-sized pieces. Finely chop the red onion.
Layer Vegetables:
  1. In a medium mixing bowl, combine the thick cucumber quarters, finely chopped red onion, and roughly two-thirds of the drained chickpeas.
Add Feta Layer:
  1. Scatter the crumbled feta cheese evenly across the top layer of the vegetable mixture. Top with the remaining reserved chickpeas.
Dress and Season:
  1. Drizzle the extra virgin olive oil and fresh lemon juice over the top. Evenly sprinkle the dried oregano, black pepper, and a light pinch of salt.
Serve:
  1. Present in distinct layers for maximum visual appeal, or toss gently right before eating to combine without mashing the feta cheese.

Notes

- To keep the salad from getting watery during meal prep, store the olive oil and lemon juice in a separate container and combine right before serving.
- Start conservatively with added salt as feta cheese already carries natural saltiness.