Cucumbers and chickpeas are a fantastic salad combination! I especially love them with ranch dressing.
Add a little red onion and feta cheese to give a little burst of flavor in every bite, and you have a salad for all occasions!
This salad makes about 4 servings, but it is easily scaled up to serve a bigger crowd. Perfect for potlucks or summer cookouts!
Why I love this recipe
I’ve always loved cucumbers, ever since I was a little kid. We had an endless supply from our garden, and my mom would warn me that I was going to get a tummy ache from eating so many. You know what? I never did!
Anytime I can find a new salad that includes cucumbers, I know I must try it. This one also includes chickpeas (garbanzo beans) for a healthy dose of plant-based protein, meaning this salad can legitimately serve for a main course. It will satisfy!
But the real star of this salad is the dressing. Add a little fresh dill to good old ranch dressing and you really have something special! I might have to try this on a few more salads!
👩🏻🍳How to Make This Cucumber and Chickpea Salad
This is one of the easiest salads ever! Simply cut up the cucumber and red onion, rinse and drain the can of chickpeas, and crumble up the feta cheese. You can buy the pre-crumbled feta if you prefer, but it will be a little drier than feta you crumble yourself from a block.
The dressing is simply amped-up bottled ranch. Just mix the ranch dressing with the salt, pepper, and dill.
Add the dressing to the salad ingredients and toss to coat. Cover the salad and refrigerate it for at least one hour to fully develop the flavors.
I use an English cucumber; I love the thin skin which means it doesn’t need to be peeled. However, if you only have regular cucumbers, you can use them as long as you peel them first. I’d probably use 2 to be about the same amount as an English cucumber.
Use your favorite brand of ranch dressing. I usually have buttermilk ranch on hand (to make cilantro-lime sauce) so that is what I used here. If you'd like to make it from scratch, here's a ranch dressing recipe that'll give that delicious homemade flavor.
This cucumber chickpea salad makes about 4 servings as a side. It is also a great potluck or BBQ cookout addition. Just triple the quantities of everything to make enough to share!
🥗More Salad Recipes to Love
Chickpea Cucumber Salad with Feta
- 15 ounce can chickpeas rinsed and drained
- 1 English cucumber
- ⅓ cup feta cheese crumbled (about 2 ounces)
- ⅓ cup red onion chopped
- ¼ cup ranch dressing
- 1 teaspoon fresh dill chopped
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Cut the cucumber into small pieces, about ½ inch. Place in a bowl with the chickpeas, feta cheese, and red onion.
- In a small bowl, mix the ranch dressing with the dill, salt, and black pepper.
- Pour the dressing over the salad ingredients and toss well to coat.
- Cover and refrigerate for at least an hour to develop flavors before serving.
Nutrition values are estimates only, using online calculators. Please verify using your own data.