Chickpea and Cucumber Greek Salad with Feta and Dill
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 salads (vegetarian, gluten-free) ready in about 10 minutes pairs crumbled feta cheese, small, finely diced red onion, chopped fresh dill 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Serve chilled or at room temperature as a light meal or side dish with grilled meats or bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chickpea and Cucumber Greek Salad with Feta and Dill take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chickpea and Cucumber Greek Salad with Feta and Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep crumbled feta cheese from drying out.
Can I substitute ingredients in Chickpea and Cucumber Greek Salad with Feta and Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chickpea and Cucumber Greek Salad with Feta and Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chickpea and Cucumber Greek Salad with Feta and Dill vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
