Cucumber Feta Salad

Cucumber Feta Salad is in, boring salads are out! It’s couscous, veggies, chickpeas, feta, and a lemony dressing—your new go-to!

Try another favorite couscous salad — Greek Couscous Salad, Italian Couscous Salad, or Chickpea Salad.

Cucumber Feta Salad

I have a few vegetarians in my family, so I’m always looking for filling, tasty meals they’ll enjoy. Making veggie dishes is one of my favorite things, and this cucumber feta salad is a great one! It’s fresh, light, and full of flavor—I’m hooked!

It starts with pearl couscous (which is really just pasta!), then gets topped with chickpeas, creamy avocado, crisp cucumbers, salty feta, and fresh parsley.

I made a small change to my go-to lemon dressing for this salad, and it’s seriously so good!

Cucumber Feta Salad Ingredients

There are six primary salad ingredients:

• Pearl couscous: Also called Israeli or pearled couscous. The big pasta balls give the salad a nice texture.
• Avocado: Makes the salad creamy. Pick ones that feel soft, like the tip of your nose.
• Flat-leaf Italian parsley: Has more flavor than curly parsley. You can also use basil, mint, or cilantro.
• English cucumbers: Also called mini cucumbers. They stay crisp and taste better than regular ones.
• Feta cheese: The salty bite brings it all together. Goat cheese works too.
• Chickpeas: Also called garbanzo beans—same thing!

The Best Lemon Dressing

The dressing brings this cucumber feta salad to life. It’s quick to make and you’ll know exactly what’s in it. A few notes on the ingredients:

• Dijon mustard. Use Dijon, not yellow mustard—very different flavors.
• Olive oil. I use extra virgin olive oil here. Better oil means better flavor.
• Honey. Use less for a tangier dressing, more if you want it sweeter.
• Lemons. I use fresh lemon juice—it tastes way better than bottled. You’ll need the zest too.
• Salt & pepper. Don’t skip these! Add to taste—a small extra pinch can boost the flavor.

How To Make Cucumber Feta Salad

1. Make the Dressing: Add all the dressing ingredients to a jar. Fresh lemon juice and zest give it extra flavor. Shake well, then chill in the fridge.
2. Cook the Couscous: Cook the couscous following the package directions. Pearled couscous works best for the texture. Let it cool in the fridge.
3. Assemble the Salad: Mix the cooled couscous with cucumbers, avocado, chickpeas, parsley, and feta.
4. Add the Dressing: Shake the dressing again, then pour it over the salad. Gently toss everything together. Add salt and pepper—just a little more can boost the flavor!
5. Serve Right Away: Only add dressing to what you’re eating now. Avocado browns fast, and the dressing softens the veggies.

Switch Things Up

• Add Protein: Add sliced grilled chicken, grilled steak, or sprinkle bacon bits for an extra hearty and protein-packed salad.
• Fresh Herbs: Substitute parsley with fresh basil, mint, or cilantro for a different flavor.
• Different Cheese: Swap feta with goat cheese, mozzarella balls, or blue cheese crumbles.
• Extra Veggies: Add cherry tomatoes, bell peppers, or red onions for more color and crunch.
• Fruits: Add sliced strawberries, grapes, or apple chunks for a sweet addition.
• Nuts/Seeds: Top with toasted almonds, candied walnuts, or sunflower seeds for added texture.

More Couscous Filled Dishes

• Summer Couscous Salad ready in 25 minutes or less
• Greek Couscous Salad great meal prep option
• Kale Sweet Potato Salad with the best basil lemon dressing
• 30-minute Shrimp Couscous
• Couscous Soup cold buster soup!