Chickpea & Cucumber Salad With Greek Opa Blend

Fresh cucumber, tender chickpeas, juicy cherry tomatoes, crisp red onion, and salty feta come together in a colorful bowl that tastes cool, savory, and vibrant. A drizzle of Greek Opa Infused Olive Oil Blend adds oregano, garlic, and lemony herb character that wakes up every bite, making this an easy lunch, a summer patio side, or the kind of simple dish that belongs on the table at any relaxed dinner gathering.

Garden Infuzions

Chickpea & Cucumber Salad With Greek Opa Blend

This bright chickpea and cucumber salad brings together crisp vegetables, briny olives, creamy feta, and the lively Mediterranean flavor of Greek Opa Infused Olive Oil Blend for an easy side that feels fresh and satisfying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Appetizer, Lunch, Side Dish

Cuisine: Greek, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 1 15-ounce can chickpeas, rinsed and drained
• 1 large English cucumber diced
• 1 cup cherry tomatoes halved
• 1/2 small red onion thinly sliced
• 1/2 cup crumbled feta cheese
• 1/3 cup pitted Kalamata olives halved
• 3 tablespoons Greek Opa Infused Olive Oil Blend
• 1 tablespoon fresh lemon juice
• 1 teaspoon red wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill

Equipment

• 1 Large mixing bowl For assembling the salad
• 1 small bowl or measuring cup For whisking the dressing
• 1 Chef’s knife For chopping vegetables and herbs
• 1 Cutting board For prep work
• 1 whisk For emulsifying the dressing

Method

 

Instructions

1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, feta, and Kalamata olives.
2. In a small bowl or measuring cup, whisk together the Greek Opa Infused Olive Oil Blend, lemon juice, red wine vinegar, kosher salt, and black pepper.
3. Pour the dressing over the salad and toss gently until everything is lightly coated.
4. Add the parsley and dill, then toss once more to distribute the herbs without breaking up the feta too much.
5. Taste and adjust with a little more salt, pepper, or lemon juice if needed.
6. Serve right away, or chill briefly before serving for a cooler, more blended flavor.

Notes

This salad is best when the vegetables are cut into bite-size pieces so every forkful gets chickpeas, cucumber, herbs, and the Greek Opa blend together. If making ahead, keep the dressing separate until just before serving for the freshest texture.

Tried this recipe?

Let us know how it was!

Recipe Tips

For the best texture, rinse and drain the chickpeas well, then pat the cucumber pieces dry before tossing. If you want a little more punch, let the salad sit for 10 to 15 minutes so the flavors can mingle.

Serving Suggestions

Serve this salad with grilled chicken, lamb skewers, warm pita, or alongside roasted vegetables for a simple Mediterranean-style spread. It also works well tucked into a lunch bowl with extra greens.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. If possible, add the feta and fresh herbs just before serving so the salad stays bright and crisp.

Variations

Try adding diced avocado, chopped bell pepper, pepperoncini, or cooked orzo for a heartier version. You can also swap the feta for olives only if you want a dairy-free bowl.

Related Garden Infuzions Recipes

Browse more flavorful ideas on the Garden Infuzions recipes page for more salad inspiration, weeknight-friendly sides, and Mediterranean dishes built around real herbs and bold flavor.