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The Boat Shed Kitchen

Chickpea Cucumber Salad

This chickpea cucumber salad is a vibrant, protein-packed dish made with fresh vegetables, herbs, and a zesty lemon vinaigrette. It’s refreshing, simple to prep, and full of flavor—ideal for meal prep or warm-weather meals.
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Prep Time 10 minutes
Chill Time 15 minutes
Total Time 25 minutes
Servings: 4
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 1 can chickpeas drained and rinsed
  • 1 large English cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/4 small red onion finely diced
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • 1/2 cup feta cheese crumbled
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Method
 

  1. Drain and rinse chickpeas.
  2. Dice cucumber, tomatoes, and red onion. Chop fresh herbs.
  3. In a large bowl, combine chickpeas, cucumber, tomatoes, onion, and herbs.
  4. Drizzle lemon juice, vinegar, olive oil, garlic powder, salt, and pepper over the salad.
  5. Toss gently until well coated.
  6. Add crumbled feta and toss again.
  7. Serve immediately or refrigerate for up to 2 days.
  8. See full steps with tips & photos → https://theboatshedcafe.com/chickpea-cucumber-salad/

Notes

  • English cucumbers are ideal for their low seed content and crunch.
  • For added protein, toss in grilled chicken or quinoa.
  • Swap feta with goat cheese or omit for a dairy-free option.