Need a quick refreshing dish to take to your next potluck? This Cucumber Salad with feta, chickpeas, cranberries, and basil is loaded with fresh greens, sweet and salty flavors and crunchy deliciousness in each bite.
What Sets This Cucumber Salad Apart
This salad is a bit different than what you may be used to in a cucumber salad. Common cucumber salad recipes include onion, a vinegar-based dressing, and dill. Here's why this one stands in a class all its own:
- Lots of varying textures and flavors. The saltiness of the cheese, the sweetness of the cranberries, and the crunchy cucumbers all come together in a satisfying bite. And the basil adds just the right touch of herby-ness to make it interesting.
- Hefty enough to be considered a main dish. The chickpeas in this salad really pull their weight and push this salad from "side dish" territory to a full-on main entree.
- Comes together super quickly. Like, "Oh crap, I forgot I have to bring a dish to share to our neighborhood party" quickly. And no cooking involved!
- Simple ingredients. I usually have most of these on hand so I don't need to go buy a bunch of extra things at the store.
- Works great as a potluck dish. This salad is versatile enough to go with most themes. Oh, and everyone LOVES it!
How To Make Cucumber Salad
Throwing this salad together is as easy as chopping everything up and ading it to a bowl.
- Mix your cucumbers, chickpeas, torn basil, cranberries and feta together in a large bowl and mix to combine well. (Bonus - there's absolutely NO COOKING involved here, making it an easy dish to through together on a hot summer day.)
- Next, make your vinaigrette, made citrusy from fresh lemon and orange juice and grated lemon zest.
- Finally, pour the vinaigrette over the salad, mix until well coated, and you're done!
This cucumber salad is great as a side, but could also be a great vegetarian main-dish option.Tthe chickpeas add a bit more "meat" to the salad and make it pretty filling on its own. For an easy summer dish, you can't beat it.
What Kind Of Cucumber Should I Use?
I prefer to use English cucumbers in my salads. They're generally sweeter and have fewer and smaller seeds than a standard pickling cucumber. In addition, the skin of an English cucumber is thinner, making it easier to eat.
Try this one at your next potluck meal, or at home paired with burgers or grilled chicken. It may become your next standby dish too!
If you try this Cucumber Salad, please leave me a comment below and tell me what you think! And don't forget to tag me on Instagram - I love to see your creations!
More Great Salad Recipes
- Burrata Salad With Cherries And Hot Honey
- Chopped Zucchini Salad With Parmesan And Herbs
- Tomato, Grains, Mint And Feta Salad
- Peach Caprese Salad With Roasted Pistachios
- Chickpea Salad With Carrots And Dates
- Chickpea And Veggie Salad With Dill Dressing
- Spinach, Strawberry Goat Cheese And Candied Walnut Salad
Cucumber Salad With Basil, Feta, Chickpeas And Cranberries
For The Salad
- 2 cups chopped cucumbers
- 1 can chickpeas
- ½ cup crumbled feta
- ½ cup dried cranberries
- 1 handful basil, chopped
For The Dressing
- 1 small shallot, finely chopped
- ¾ cup olive oil
- ¼ cup white wine vinegar
- 3 tablespoon fresh lemon juice
- 2 tablespoon fresh orange juice
- ¼ teaspoon finely grated lemon zest
- salt and pepper to taste
- Combine cucumber, chickpeas, feta, cranberries, and basil in a bowl.
- For the dressing, combine all ingredients through the lemon zest in a bowl or small jar and mix well. Add salt and pepper to taste.
- Pour dressing over salad and mix well to combine. Serve immediately.