Refreshing, crunchy, and packed with protein—this cucumber and chickpea salad is the perfect quick lunch or side dish. Crisp cucumbers and zesty red onions pair with creamy chickpeas and salty feta for a delicious Mediterranean-inspired combo. Tossed in a bright lemon and olive-oil dressing and topped with fresh dill, it’s light, nourishing, and ready in minutes. Ideal for meal prep, picnics, or any time you want something clean and flavorful.
Family of 6
15 minutes
15 minutes
Salad
5 small cucumbers, thinly sliced
1–2 cans chickpeas (garbanzo beans), drained and rinsed
1 small red onion, thinly sliced
Feta cheese
Fresh dill, chopped
1/2 cup extra-virgin olive oil
Juice of 2 lemons
Salt + cracked black pepper
In a large bowl, combine cucumbers, chickpeas, red onion, feta, and chopped fresh dill.
In a mason jar, combine olive oil, lemon juice, salt, and cracked black pepper. Shake well to emulsify.
Pour the dressing over the salad when ready to serve. Toss to coat and enjoy!
