If you're looking for the ultimate side dish to have in your fridge throughout the week, this Chickpea Cucumber Feta Salad is the answer. In under 15 minutes, you can assemble this delicious bean salad filled with feta, cucumbers, red onion, parsley, and pistachios marinated in a delicious but simple homemade dressing!
If you're looking for more delicious salads, try our Summer Farro Salad with Cannellini Beans or Grilled Shrimp Salad with Mango Lime Dressing!
Jump to:
Why This Salad?
One of the most important things for my family is to have a dish in the fridge for the week that we can add to any meal. A bean salad like this Chickpea Cucumber Feta Salad or a Kale and Cannellini Bean Salad is perfect to have in the fridge so you can add it to any of your proteins like Grilled Stuffed Pork Chops or Cast Iron Chicken Breast.
I'm constantly looking for ways to make mine, and in turn, your lives easier. Adding a bean salad to your Sunday meal prep is not a lot of work but adds a ton of time back into your week so you're not constantly thinking of different sides to add to your dishes. It's also easy to add into your lunch prep so you can have cold Italian Chicken Cutlets with a delicious bean salad side filled with vegetables!
Ingredient Notes and Substitutions
- Chickpeas. I like to use rinsed chickpeas. A lot of people like to peel chickpeas/garbanzo beans, but I've never been averse to the skin so that's up to you, but it's SO MUCH work that I can't fathom doing for a simple bean salad like this one!
- Pistachios. This adds a little extra crunch and savoriness to the dish. You could substitute pine nuts.
- Feta. I prefer to use a block of feta over the container of crumbled feta. It's creamier and definitely more flavorful. In recipe testing, I've found that pre-crumbled feta ends up drying out a lot quicker and becoming flavorless.
- Cucumber. I used an English cucumber but either type is fine as long as you dice it up small.
- Parsley. Chopped fresh parsley is the only way to go. DO NOT substitute dried parsley. Just skip it if you don't have fresh.
- Red wine vinegar. You can substitute apple cider vinegar, but I prefer the flavor that red wine vinegar brings. Either is acceptable.
- Dressing. The dressing is a combination of olive oil, red wine vinegar, lemon, salt, and oregano. You could substitute our Lemon Basil Vinaigrette for something a little more dynamic.
*Please see the recipe card for more information on the ingredients.
How to Make Chickpea Cucumber Feta Salad
This recipe is so easy and it's perfect to have in the fridge during the week. It pairs perfectly with My Big Fat Greek Chicken Burger!
Step 1: In a small bowl, combine the olive oil, lemon juice, red wine vinegar, salt, and oregano for the dressing.
Step 2: In a large bowl, combine chickpeas, cucumber, feta, parsley, red onion, and artichoke hearts.
Step 3: Pour in the dressing and mix into the salad well. Cover and refrigerate for 1 hour.
Step 4: Remove from the refrigerator and serve cold. Top the salad with chopped pistachios for the perfect crunchy topping.
Serve this mediterranean salad with some delicious spring or summer meals like Chicken Spiedini or Grilled Lemon Pepper Chicken Thighs to complete the meal!
Pro-Tips
- Rinse and drain chickpeas well. Then pat dry with a paper towel to remove as much liquid as possible.
- Refrigerate before serving to allow the flavors to marinate and combine.
Recipe FAQs
You can safely store this salad in the refrigerator in an airtight container for up to 4 days.
If you're looking to complete this salad with more protein, add a can of tuna or shredded chicken breast.
More Easy Salads
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Chickpea Cucumber Feta Salad
Equipment
- 1 large bowl
- 1 Small bowl
Ingredients
- 2 14 oz cans Chickpeas
- 1 Cucumber, chopped
- 4 Oz Feta
- 4 Artichoke hearts
- ½ Red onion, chopped
- ¼ Cup Fresh parsley, chopped
- ¼ Cup Pistachios, chopped
Dressing
- ½ Cup Olive Oil
- 2 Tbsp Lemon juice
- 2 tablespoon Red Wine vinegar
- ½ tablespoon Oregano
- 1 teaspoon Salt
Instructions
- In a small bowl, combine the olive oil, lemon juice, red wine vinegar, salt, and oregano for the dressing.
- In a large bowl, combine chickpeas, cucumber, feta, parsley, red onion, and artichoke hearts.
- Pour in the dressing and mix into the salad well. Cover and refrigerate for 1 hour.
- Remove from the refrigerator and serve cold. Top with chopped pistachios.
Vinny
This is one of my favorite salads to have in the fridge for the week. It's easy to make and extra flavorful so it's a great addition to any meal!