Cucumber Chickpea Salad

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There’s nothing better than a fresh, colorful salad to brighten up your plate, and this Cucumber Chickpea Salad is one of my go-to favorites. It’s light, flavorful, and so easy to make, you’ll find yourself coming back to it again and again.

Cucumber Chickpea Salad Bite

My friend Sarah, a talented dietitian, introduced me to a similar version of this salad. She whipped it up effortlessly poolside one day, and I was instantly hooked. Ever since, I’ve been recreating and serving this dish as a side item for everything summer barbecues to cozy family dinners. The kids even like to eat it as an after school snack, they just prefer when I leave the onions out!

Here are the ingredients you will need!

Start by chopping your vegetables. Peel and cube your cucumbers, chop your pepper, dice your onion and chop your cilantro and dill.

Add your chopped prepped vegetables to a bowl along with your can of chickpeas (drained and rinsed) and feta crumbles.

Juice half a lemon over your vegetables along with a healthy drizzle of olive oil. Top with a pinch of salt and gently toss your salad.

Enjoy as a refreshing snack, bring it to your next pool party or BBQ, or serve it as a versatile side with any dinner!

Ingredients

Serving: Feeds 4-5 (easily double this recipe to pitch in at a bbq or pool party)

Here’s what you’ll need to whip up this delightful salad:

• 2 cucumbers, peeled and chopped

• 1 (15 oz) can of chickpeas, rinsed and drained

• 1 orange bell pepper, chopped

• 1/4 of a purple onion, diced

• 2 tbsp fresh cilantro, chopped

• 2 tbsp fresh dill, chopped

• Drizzle of olive oil

• Juice from half a lemon

• Pinch of salt to season

• 3 tbsp feta crumbles (extra for garnishing the top)

Directions

1. In a large bowl, combine the cucumbers, chickpeas, bell pepper, purple onion, cilantro, dill and feta.

2. Drizzle olive oil over the mixture and squeeze in the juice of half a lemon. Sprinkle a pinch of salt to taste.

3. Gently toss everything together until well combined.

4. For a final touch, top the salad with extra feta crumbles for garnish.

5.Cover and chill the salad in the fridge for at least 2 hours before serving—it’s best enjoyed cold!

Why You’ll Love It

This salad is as versatile as it is delicious. The crisp cucumbers and sweet bell peppers pair perfectly with the creamy chickpeas and tangy feta. Fresh herbs like cilantro and dill elevate the flavors, while the lemon juice and olive oil provide a light, zesty dressing. It’s wholesome, satisfying, and incredibly easy to make.

Whether you’re hosting a gathering or just looking for a simple side to pair with grilled chicken or fish, this salad fits the bill. Plus, it’s even better after a few hours in the fridge, making it a great make-ahead option.

I hope this salad becomes a staple in your home, just like it has in mine. If you try it, let me know how it turns out or if you add your own twist—I’d love to hear about it.