Chickpea cucumber feta salad is a fresh and tangy salad that is satisfying as a side or complete meal. It contrasts roasted chickpeas, crisp cucumber, tangy olives, creamy feta and olive oil.
Why try this chickpea and feta salad?
This salad balances the flavours and textures of fresh cucumber, tangy feta and olives with earthy, lightly crunchy roasted chickpeas. Reminiscent of a Greek salad, it has a boost of protein and fibre, making it both satisfying and nourishing.
This Mediterranean-flavoured salad is quick to prepare and versatile. It can be enjoyed as a hearty side dish or paired with crusty bread or pita bread for a complete meal.
It is perfect for busy weeknights or entertaining—you can have this salad on the table in 30 minutes!
You may also like to try one of my other quick salad recipes, such as shaved Brussels sprouts with prunes or another Mediterranean-inspired salad of green beans, feta and almonds.

What you need for this chickpea and cucumber salad
To prepare this salad, you will require:
- Chickpeas: canned chickpeas are roasted with smoked paprika, garlic or onion powder, extra virgin olive oil, salt and chilli flakes. They are prepared similarly to this recipe for roast chickpeas, except not cooked to super crispy. Using a whole can of chickpeas, you will, however, make extra—perfect for snacking!
- Telegraph cucumber: you can slice it any way you like. I quarter it lengthwise and then slice it into even, bite-sized pieces.
- Black kalamata olives: add a salty tang to this salad. You can choose pitted olives or olives with the stone still in them, which gives a juicier and fresher flavour. Choose dark, plump olives, preferably in olive oil, like what you find in a deli. Olives in jars can be used, but they often lose their colour and have a stronger vinegar taste.
- Spring onion: a milder alternative to traditional Greek salad red onion, spring onion delivers a subtle onion flavour without being overpowering. It’s also a great choice for those following a low-FODMAP diet.
- Feta: the creamy, salty and tangy feta flavour complements the cucumber and chickpeas in this salad. You can choose to add it to the salad cubed or crumbled, aiming to have pieces similar in size to the chickpeas. If you follow a vegan diet, you can omit the feta entirely.
- Extra virgin olive oil: fundamental in Mediterranean cuisine, it adds a bitter, fruity flavour and the health benefits of monounsaturated fats and antioxidants.
- Red wine vinegar: adds a bright and zesty acidity to the salad, complementing the creaminess of the feta and earthiness of the chickpeas. I also use it in my oven-baked eggplant if you want to discover other uses for red wine vinegar.
- Dried oregano: an ingredient in authentic Greek salad, dried oregano adds a herby bitterness to the dressing.
- Salt: enhances the other flavours. I have kept it minimal due to the saltiness of the feta and olives.
- Black pepper: adds a subtle heat to the salad and is perfect cracked over the final salad.

How to prepare this chickpea feta cucumber salad
Roast the chickpeas and keep the bowl used to mix them in for mixing the salad. In this bowl, add the salad ingredients except for the feta. The reason for using the same bowl is so that some of the spices from the chickpeas combine with the other salad ingredients.
Combine with the dressing, serve on a platter or in bowls, and sprinkle with feta. Enjoy immediately.
Vary this salad
Although this salad is sensational as it is, you may choose to vary the recipe depending on taste preferences or what you have available. You could:
- Serve the salad on a bed of torn lettuce.
- Switch the spring onion with fresh dill, mint or a combination.
- Combine a cup of quartered vine-ripened tomatoes for something more like a Greek salad.
- Add a quarter of a cup of thinly sliced red onion. Omitting the spring onion if you do so.
- Flavour the salad with strips of roasted red capsicum, whether from a jar or roasted with the chickpeas.
There are so many ways you can make this recipe your own!

What to serve with cucumber chickpea feta salad
This chickpea salad is a great lunch or light dinner for two when served with crusty bread, flatbread, pita bread (toasted or air-fried) or freshly made polenta chips. Alternatively, it can be served on a platter and enjoyed by 4-6 people as an entrée or side dish.
Bread is great with this salad; you can use it to mop up the dressing. Try it with a crusty sourdough or focaccia bread.
If you eat gluten-free or want to vary your carb intake, you could try serving this salad with boiled or roasted potatoes or mixing in some cooked quinoa. Or you could even turn it into a pasta salad by adding spiral or penne pasta, either wholewheat or gluten-free.
Like Greek salad, this salad is delicious as a side to fish and chips, steak or BBQ meats, spaghetti bolognese (see my recipe for a vegetarian bolognese), meatballs, grilled chicken, falafel or lentil patties.
How to store this salad
This salad is best served fresh. However, it will keep in the fridge for 1-3 days.
Have you tried this salad recipe?
Let me know in the comments below if you have tried this chickpea cucumber salad recipe and how you enjoyed it. Your feedback helps keep me inspired to create more nourishing recipes and gives others serving or recipe modification ideas.
If you are looking for more salad inspiration, you may like to try my easy bean salad, a satisfying quinoa salad or a grain bowl. Enjoy!

Chickpea Cucumber Feta Salad
Equipment
- 1 large mixing bowl
- 1 baking tray, lined with baking paper
- 1 serving platter, or individual serving bowls
Ingredients
Ingredients – Roasted Chickpeas
- 1 x 400 g can chickpeas, drained and rinsed
- 2 teaspoons smoked paprika
- 1 teaspoon garlic or onion powder
- 1 teaspoon extra virgin olive oil
- ½ teaspoon salt
- Pinch chilli flakes
Ingredients – Salad
- 1 telegraph cucumber, quartered lengthwise and sliced (approx. 2 cups)
- ½ cup black kalamata olives
- ¼ cup sliced spring onion, little extra for garnish
- 100 g crumbled feta (approx. 1 cup)
Ingredients – Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar or lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
Instructions
Roast Chickpeas
- Preheat oven to 200°C.
- Drain chickpeas in a colander and rinse under running water. Remove any loose skins.
- In a large bowl combine chickpeas with other ingredients.
- Spread chickpeas in a single layer on a large baking tray lined with baking paper. Set bowl aside for combining the salad ingredients. Do not rinse it.
- Roast for 15 minutes, shaking 1-2 times during cooking. Unlike crispy chickpeas for snacking, they shouldn't become too crispy or shrivelled.
- Remove half the chickpeas from oven and allow to cool. This is all you will use for the salad.
- Roast the remaining chickpeas for an additional 10 minutes. These will be leftover and can be used for snacking or salad toppings.
Prepare Salad Dressing
- Combine dressing ingredients in a small bowl. Set aside to allow the flavours to infuse.
Assemble Salad
- Place salad ingredients, except feta, into the bowl in which you mixed the chickpeas. Add the cooled chickpeas and salad dressing. Stir to combine.
- Place on a platter, large serving plate or individual serving bowls.
- Then sprinkle with feta, additional spring onion and cracked black pepper.
1 comment
This recipe has become a regular on our summer menu as it is so scrumptious. My husband has perfected it too, and often makes it a complete meal by adding pasta.