Chickpea Cucumber Salad

Ingredients

• 150 g (1 cup)cherry tomatoes, halved
• 30 g (3 tablespoons; about ¼ of a red onion)red onion, diced
• 1 can, drained and rinsedchickpeas
• 1English cucumber (long seedless cucumber)
• 1avocado
• 50 g (⅓ cup)feta cheese, crumbled
• 50 g (⅓ cup), optionalpitted Kalamata olives
• 1 clove, peeled and mincedgarlic
• 15 ml (1 tablespoon)lemon juice
• 120 ml (½ cup)extra-virgin olive oil
• 30 ml (2 tablespoons)red wine vinegar
• ¼ teaspoondried dill
• ¼ teaspoondried oregano
• ¼ teaspoonsea salt
• ⅛ teaspoonblack pepper

Instructions

1. 1

   Mix the dressing

   Put all the dressing ingredients in a lidded container and shake well, or whisk them together in a bowl. Refrigerate the dressing while you prepare the salad.

2. 2

   Prepare the cucumber

   Peel the cucumber and cut it in half lengthways. If you like, scoop out the seeds with a spoon, then slice the cucumber into bite-sized pieces.

3. 3

   Dice the avocado

   With a sharp knife, cut all the way around the avocado from top to bottom, stopping at the stone. Twist the halves in opposite directions to open it, remove and discard the stone, then dice the flesh.

4. 4

   Toss the salad

   Put all the salad ingredients in a large bowl. Drizzle the dressing over them and toss with tongs to combine. Add more salt and pepper if desired.

What is Greek chickpea cucumber salad?

This is a fresh, Mediterranean-style salad built around cucumber, chickpeas, tomatoes, avocado, feta and olives. Its Greek-inspired flavours come through in the briny olives and feta, along with oregano, garlic and a sharp lemon-and-vinegar dressing.

The combination works because the crisp vegetables contrast with the creamy avocado and salty cheese. Chickpeas make it more substantial, while the dressing brings the ingredients together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 263 calories, 3g protein, 7g carbs, 26g fat.

The chickpeas and vegetables provide most of the carbohydrates, while the olive oil and avocado contribute much of the fat. Feta adds some protein along with fat and salt; serve a portion with extra vegetables or a lean protein to round out the plate.

The dressing makes the difference

Shake the olive oil, lemon juice, red wine vinegar, garlic and dried herbs until combined, or whisk them in a bowl. Chilling the dressing while you prepare the other ingredients gives the flavours a little time to mingle.

The oil is the main component, so shake or whisk again if it separates before you dress the salad.

Prepare the cucumber and avocado

Cucumber: peeling it is part of this recipe, and removing the seeds is optional. Cutting it into bite-sized pieces makes it easier to mix and eat.

Avocado: cut around the stone, twist the halves apart and dice the flesh. Use a sharp knife and take care when removing the stone.

Build a balanced mix

Chickpeas: drain and rinse them before adding them to the bowl so they are ready to toss with the vegetables. The recipe does not specify a tin size, so use one standard can.

Salty additions: feta and optional Kalamata olives add savoury, briny notes. Toss gently with tongs so the avocado keeps some of its shape.

When to dress the salad

The method has you chill the dressing while making the salad, then toss everything together just before serving. This keeps the preparation quick and gives the dressing a chance to coat the ingredients evenly.

If making it ahead, the avocado may lose its fresh appearance over time. For the best look and texture, dice and add it close to serving.

What to serve alongside

Serve the salad as a light lunch or as a side with grilled vegetables, fish, chicken or warm flatbread. Its lemony, herby dressing also suits a simple spread of other Mediterranean-inspired dishes.

For a more filling meal, add a grain or another protein-rich accompaniment at the table.

Recipe notes & tips

• Rinse and drain the chickpeas well before adding them to the bowl.
• Cut the cucumber and tomatoes into pieces of a similar size for easy serving.
• Chill the dressing while preparing the salad, as directed.
• Add the optional olives only if you want their extra briny flavour.
• Toss gently with tongs to avoid mashing the diced avocado.

Variations

• Add fresh herbs: Replace or supplement the dried herbs with chopped parsley or dill.
• Include more crunch: Add diced pepper for another crisp vegetable.
• Swap the cheese: Use another crumbly, tangy cheese in place of feta.
• Make it without olives: Leave out the optional Kalamata olives for a milder salad.
• Serve with grains: Spoon the salad over cooked bulgur or couscous for a heartier meal.

Common mistakes to avoid

• Skipping the rinse: Unrinsed chickpeas can carry a starchy liquid; drain and rinse them before use.
• Cutting unevenly: Oversized cucumber pieces are harder to serve; aim for bite-sized slices.
• Mashing the avocado: Rough tossing can break it up; fold the salad gently with tongs.
• Dressing too early: The avocado can lose its fresh appearance; toss close to serving if making ahead.
• Forgetting to re-mix: The dressing may separate as it chills; shake or whisk it again before pouring.

How to store

Keep leftovers covered in the refrigerator and eat within 1–2 days; the avocado may brown and soften. This salad is best served cold, and reheating is not needed.

Frequently asked questions