Crunchy Chickpea Cucumber Feta Salad
- Cook Time: 15 minutes
What you need
This crunchy chickpea cucumber feta salad is bright, filling, and built for make-ahead lunches. Crisp vegetables, roasted chickpeas, salty feta, and a lemony herb dressing give every forkful contrast.
For the salad:
- 1 x 400g tin chickpeas, drained and patted dry
- 1 large cucumber, diced
- 250g cherry tomatoes, halved
- ½ red onion, thinly sliced
- 100g feta, crumbled
- 2 tbsp chopped parsley
- 2 tbsp pumpkin seeds
- For the dressing:
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- 2 tbsp lemon juice
- 1 tsp honey or maple syrup
- 1 small garlic clove, finely grated
- ½ tsp dried oregano
- ¼ tsp salt and black pepper
Recipe Steps
- Heat the oven or air fryer to 200°C. Toss chickpeas with 1 tsp oil, a pinch of salt, and pepper. Roast 12–15 minutes until crisp, shaking once; cool for 5 minutes.
- Whisk olive oil, lemon juice, honey, garlic, oregano, salt, and pepper in a jar. Taste and add another squeeze of lemon if needed.
- Combine cucumber, tomatoes, red onion, parsley, and pumpkin seeds in a wide bowl.
- Add the feta and cooled chickpeas. Pour over half the dressing and toss gently so the feta stays in pieces.
- Serve straight away for maximum crunch, or keep the chickpeas separate and dress just before eating for meal prep.
Tips & Variations
- Dry chickpeas thoroughly so they crisp instead of steam.
- Swap feta for avocado or toasted halloumi.
- For a heartier bowl, add cooked quinoa or warm pita.
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