Chickpea and Cucumber Greek Salad with Feta and Dill

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A refreshing and protein-packed salad combining creamy chickpeas, crisp cucumber, tangy feta, and fresh dill with a lemon-olive oil dressing. This Greek-inspired salad recipe (vegetarian, gluten-free), ready in about 10 minutes, pairs canned chickpeas, cucumber, feta cheese into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 medium, diced into 1/2-inch cubes cucumber
• 4 oz, crumbled feta cheese
• 1/4 small, finely diced red onion
• 2 tbsp, chopped fresh dill
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1 can (15 oz) drained and rinsed canned chickpeas, 1 medium diced cucumber (1/2-inch cubes), 4 oz crumbled feta cheese, 1/4 small finely diced red onion, and 2 tbsp chopped fresh dill.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the salad ingredients and toss gently to combine, ensuring the feta stays in chunks. Refrigerate for 15 minutes to allow flavors to meld.
4. Step 4: Serve chilled or at room temperature as a light meal or side dish with grilled meats or bread.