Chickpea Cucumber Salad
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This chickpea cucumber salad is the kind of recipe you’ll make on repeat all summer long. No cooking required, just a little chopping and a handful of fresh ingredients your family will actually eat. It’s bright, filling, and comes together in about 15 minutes flat.
When you find a super simple, absolutely wonderful recipe, you don’t ever really forget it. I tend to make this chickpea cucumber salad on sunny days when I want something light but also fulfilling.
And because it’s made with fresh produce I usually have on hand, it comes together quickly without any cooking at all! It’s a tasty summer side that my family can’t get enough of!
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
I made this as soon as I saw it on Pinterest! My whole family really enjoyed it.
–Mel
Why This Salad Recipe is a Family Favorite
The flavors in this Greek cucumber salad are just lovely together! The combination of buttery chickpeas with creamy avocado, crisp cucumbers, sweet tomatoes, tangy feta, and the lemon dressing is just wonderful and definitely a crowd pleaser!
It’s perfect for picnics, potlucks, and backyard cookouts. Meal prep it for your family, or make it to share at your next backyard party.
This is a no-cook dish, so there’s nothing to heat up, but there is a little bit of prep work involved. Plan to spend a few minutes chopping and dicing, and once that’s done, the rest comes together in a flash.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times to save you from a failed attempt.
- Use an English cucumber. The skin is thinner and there are no seeds, so you can skip peeling it entirely.
- Wait to add the avocado and dressing until just before serving. This keeps everything crisp and prevents the avocado from browning.
- Shake the dressing in a jar with a lid. It emulsifies faster and saves you a bowl to wash.
Ingredient Notes and Substitutions
If you’ve got already a can of chickpeas in your pantry, the rest of the ingredients you need are household staples or easily found at most grocery stores!
For the Salad
Chickpeas are the star of this Mediterranean cucumber salad. Canned chickpeas are the way I like to go because you just drain and rinse. If you prefer to cook your own chickpeas, that’s awesome too.
I like to use English cucumbers because the skin is thinner and there are no seeds to mess with, but whatever kind you use is just fine!
Crumbled feta gives the salad that salty, tangy finish that ties everything together. Use full-fat block feta and crumble it yourself for the best flavor and texture.
Kalamata olives are optional but highly recommended if your crew is on board. They add a briny flavor that takes this chickpea and cucumber salad to the next level.
For the Greek Dressing
I absolutely love Greek vinaigrette on this salad! It has a bright lemon flavor, and because it’s oil and vinegar-based, it doesn’t weigh down the salad like a mayo-based dressing can.
To save time, you could use a good bottled Greek vinaigrette, or substitute the spices with my homemade Greek seasoning!
How to Make the Chickpea Cucumber Salad
This is only a summary of the steps. For the full instructions, see the recipe card! ⬇️
Jump to Recipe
- Add all the dressing ingredients to a jar with a lid and shake well. Pop it in the fridge to chill while you prep the salad.
- Prep your veggies. Cut the cucumber in half lengthwise and slice into bite-sized pieces. Halve the cherry tomatoes, dice the red onion, and drain and rinse the chickpeas. Add everything to a large bowl along with the feta and olives.
Helpful Tip
If you find raw red onion too sharp, soak the diced pieces in cold water for about 5 minutes before adding them to the salad. It takes the edge off while keeping that nice crunch.
- Dice the avocado just before you're ready to serve and add it to the bowl. Drizzle the dressing over the top and toss everything together with tongs. Taste and add a little extra salt and pepper if you'd like.
- Serve right away, or see the meal prep tip below if you're making this ahead!
Meal Prep Tips
To prepare this chickpea salad up to a day in advance, follow the recipe directions with one change: Keep the prepared salad covered in the refrigerator, and wait until just before serving to add the avocado and salad dressing. This keeps everything from getting soggy and brown.
Recipe FAQs
Store leftovers in an airtight container and refrigerate for up to 2 days. If you store it without avocado, it should stay fresh and crisp up to 4 days.
Yes, you can cook your own chickpeas from scratch if you prefer. Just make sure they are fully cooked and cooled completely before adding them to the salad so they don't wilt the other ingredients.
Goat cheese is a great swap and has a similar creamy, tangy flavor. You could also leave the cheese out entirely if needed. The salad still has plenty of flavor from the dressing and vegetables.
Serving Ideas
This salad is wonderful on its own, and also pairs well with a lot of different proteins! I recommend serving it with air fried shrimp, some marinated grilled chicken, or Mediterranean salmon. It's even delicious with canned tuna!
After you make it, please leave a comment and star rating below to let me know how it went!
Chickpea Cucumber Salad
Video
Ingredients
- 1 cup cherry tomatoes halved
- 3 tablespoons diced red onion about ¼ of a red onion
- 1 can chickpeas drained and rinsed
- 1 English cucumber (long seedless cucumber)
- 1 avocado
- ⅓ cup crumbled feta cheese
- ⅓ cup pitted kalamata olives optional
Greek dressing
- 1 clove garlic peeled and minced
- 1 tablespoon lemon juice
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ¼ teaspoon dried dill
- ¼ teaspoon dried oregano
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- Add all the salad dressing ingredients to a container with a lid and shake well. Alternatively, whisk ingredients together in a bowl. Transfer to refrigerator to chill while you make the salad.
- Make the salad: Peel and cut the cucumbers in half lengthwise. Optionally, use a spoon to scoop out the seeds. Slice the cucumbers into bite-sized pieces.
- Use a sharp knife to all the way around the avocado from top to bottom. *The knife will stop when it reaches the pit. Twist the two halves in opposite directions to open the avocado. Remove and discard the pit, then dice the avocado.
- Add all the salad ingredients to a large bowl. Drizzle salad dressing over the top, then use tongs to mix and toss. Season with additional salt and pepper if desired.
Notes
Nutrition
2026 Update: This recipe is still a favorite of ours! It's been updated to simplify the cooking instructions and include extra cooking tips. We hope you love it as much as we do!
I’m surprised that you don’t add the dressing right away so the flavors all have time to meld.
Hi Gayle, That’s a great tip that definitely helps flavors meld. 🙂 -Laura
I made this as soon as I saw it on Pinterest! My whole family really enjoyed it.
Hi Mel! I’m so glad to hear that! Thank you for sharing. 🙂 -Laura