Chickpea Feta Cucumber Salad is fresh, herby and a refreshing side or light lunch for summer. Rich in colour, flavour and nutrients!
We are officially entering salad season. Grain or pasta-based salads are a go-to lunch nowadays, so I've been loving my curried couscous salad and kale Caesar pasta salad. With that said, quinoa salads will always have a special place in my heart. I love the heartiness that quinoa adds to any salad, and it truly shines through in this chickpea feta cucumber salad.
There is just so much to love about this salad. It's light, easy to prepare, and full of yummy veggies, feta cheese and fresh herbs. Just like my popular copycat Costco quinoa salad recipe, this salad is also great for meal prep.
If you're looking to try quinoa for the first time, definitely start with this recipe. It only takes 30 minutes to make, from start to finish!
Why This Recipe Is Dietitian Approved
- Plant-power your day. This salad is full of fibre, healthy fats and even a little plant-based protein. Both chickpeas and avocado are rich sources of fibre, and the chickpeas and quinoa provide a little bit of protein too. This is a powerhouse salad full of feel good nutrients.
- Light and refreshing. Fresh herbs, hydrating vegetables and a light, lemony olive oil dressing. You can definitely enjoy this chickpea feta cucumber salad all summer long.
- Meal prep friendly. There's no leafy greens in this recipe, so it'll store well in your fridge. Thanks to the lemon juice, you don't even have to worry about the avocado browning.
Ingredients
Quinoa. Contrary to popular belief, quinoa is actually a seed and not a grain. It's a great gluten-free option full of fibre, plant-based protein, and perfect for a salad base.
Chickpeas. For fiber and plant based protein! Chickpeas can also be replaced with white beans such as navy beans.
Cucumber. For a crunch, hydration and vitamin K.
Fresh herbs. Fresh spearmint and parsley are perfect for a fresh addition of flavour.
Avocado. This adds a creamy texture to this quinoa salad. Avocados are a rich source of healthy monounsaturated fats and fibre.
Feta cheese. I love adding feta for a hit of salt and brine to balance out the fresh vegetables.
Red onion. The perfect way to add a nice depth of flavour.
Lemon juice. I recommend using fresh lemon juice for the best flavour
Olive oil. For the best flavour, I always recommend using an extra virgin olive oil that is stored in an dark or opaque jar.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
In a large mixing bowl, add quinoa, mint and parsley. Top base with chickpeas, feta cheese, cucumber, avocado, and red onion.
Drizzle with lemon juice and olive oil. Season with salt and black pepper,to taste.
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten-free.
To make dairy-free/vegan: Use a dairy-free feta or cheese of choice.
To make nut-free: This recipe is naturally nut-free.
This is a simple salad that you can customize to your preferences. Here's how I like to change up the recipe:
- For a crunch: add pumpkin seeds, chopped walnuts, pistachios or crushed tortilla chips
- For added greens: swap ½ the quinoa with 1 cup of curly kale, finely chopped
- For a more balanced meal: top with a protein of your choice! Some ideas are buffalo tofu, oven baked thin sliced chicken, turkey feta meatballs or air fryer salmon bites
Equipment
Storage
This salad is great for meal prep. It will stay fresh for up to 5 days in the fridge, stored in an airtight container.
Top Tips for Success
This salad is great as it can be customized to meet your desired tastes. The dressing is made with just lemon juice, salt, pepper and olive oil to keep it simple. However, if you would like to adjust the taste, you can add any of the following:
- 1 tablespoon of honey or maple syrup for a bit of sweetness
- ¼ teaspoon paprika for a little spice
- 1 clove garlic, pressed for a lemon-garlic flair
You could also swap the dressing for another one of my recipes. This chickpea cucumber feta salad would be delicious with my avocado green goddess dressing!
Frequently Asked Questions
It doesn’t. Thanks to the acid in the lemon juice this slows down the browning process of the avocado to keep it fresh for longer.
This salad does contain healthy fats, fiber, and veggies (and even a bit of protein), however for a more filling meal, I recommend adding some additional protein. I have some ideas listed above!
More Healthy Salad Recipes
My go-to salads you'll actually enjoy:
- Crunchy Dill Pickle Salad
- Viral Cucumber and Bell Pepper Salad with Edamame
- Chopped Mediterranean Cucumber Salad
- Copycat Costco Quinoa Salad
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this chickpea feta cucumber salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Chickpea Feta Cucumber Quinoa Salad
Ingredients
- 2.5 cups cooked quinoa about 1 cup uncooked
- ¼ fresh cup spearmint chopped
- 1 cup fresh curly parsley chopped
- 2 cups chickpeas rinsed and drained (about 1 x 397 ml can)
- 1 cup cucumber diced
- 1 cup feta crumbled
- 1 avocado diced
- 1 cup red onion diced
- 2 lemons juiced
- ¼ cup extra virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
- In a large mixing bowl, add quinoa, mint and parsley.
- Top base with chickpeas, feta cheese, cucumber, avocado, and red onion. Drizzle with lemon juice and olive oil. Season with salt and black pepper,to taste.
Dawn Wilson says
Is there anything you could sub for the avocado if one has allergies to it?
Nicole Addison says
Hi Dawn- I would just leave it out!
Levi says
This was absolutely delicious, I made a few adjustments. My family loved as well. Very flavorful. Replaced spinach for the quinoa and did 1/2 cup of red onions. Amazing salad and very filling!! Thank you!! 😊
DinaBoo says
So delicious. ❤️ So easy to make.
Francesca Kerr says
YUMMMMMM! and so easy. Made it with what I had on hand so ingredients were scaled back a bit and it was still fantastic. I used dried parsley, 1 cuke, 4 oz of GOAT cheese , 1/2 an avocado, 1 shallot. I did not use spearmint, added no salt or pepper and no oil- view those last 3 as largely unnecessary....and STILL fantastic. Paired it with salmon. A huge hit. 🙂