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.
author’s note
The Salad I Keep Coming Back To!
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 new favorite! 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 tweak to my go-to lemon dressing for this salad, and it turned out so good!
Cucumber Feta Salad Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Pearl couscous | Also called Israeli couscous. These small pasta pearls add great texture and make the salad more filling. |
| English cucumbers | These stay crisp and have fewer seeds than regular cucumbers. Persian cucumbers also work well. |
| Chickpeas | Also called garbanzo beans! White beans can be used instead if needed. |
| Avocado | Add right before serving to keep it fresh. |
| Feta cheese | Brings a salty, tangy flavor that ties everything together. Goat cheese also works nicely. |
Quick Tip
What is couscous? It’s tiny pasta balls made from wheat flour. Imagine cutting spaghetti into tiny pieces—that’s couscous. It cooks quickly and is a fun way to serve pasta!
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
- Make Dressing: Add all the dressing ingredients to a jar. Shake, then chill.
- Couscous: Cook couscous following package directions. Pearled couscous is best.
- Assemble: Mix the couscous with cucumbers, avocado, chickpeas, parsley, and feta.
- Add the Dressing: Shake the dressing again, then pour it over the salad.
- 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, 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.
Quick Tip
If adding a lot of meat or other additions into this salad, you may want to increase the amount of dressing.
Storage
- Cucumber Feta Salad doesn’t keep well once mixed. The avocado browns, and the dressing wilts the veggies.
- If you’re not eating it all at once, only dress what you’ll eat. Undressed, the salad stays fresh for 1-2 days.
More Couscous Filled Dishes:
Cucumber Feta Salad
Video
Equipment
Ingredients
- 1 cup pearl couscous
- 1-1/2 cups English/salad cucumbers cut into half moons
- 1 large ripe avocado diced
- 1 (15-ounce) can chickpeas drained and rinsed
- 1/3 cup finely chopped flat-leaf parsley
- 1/2 cup crumbled feta cheese
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon minced garlic optional
- 1/4 cup olive oil
- 1-1/2 teaspoons honey
- 1 lemon freshly squeezed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Zest and juice lemon to get 1/4 teaspoon lemon zest and 1-1/2 tablespoons lemon juice. Combine all dressing ingredients in a jar. Shake well and refrigerate until ready to use.
- Prepare couscous according to package directions (see note 1). Transfer to a large bowl and refrigerate until chilled.
- To the cooled couscous, add cucumbers, avocado, chickpeas, parsley, and feta. Shake the dressing and drizzle over salad. Gently toss to combine and serve immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Question: does the recipe call for 1 cup cooked couscous or 1 cup uncooked? So excited to make this recipe thanks!
Uncooked. I hope you love it!
Do you think crispy chickpeas would taste good in this salad? I don’t like them raw at all, but crispy: YUM
Totally!
Wife and I loved it. I think I could of eaten the whole bowl. Your measurements were spot on and the tip with the right amount of olive oil and salt in the couscous was perfect. Had to use an entire cucumber because I was out of the Persian ones. Yummy none the less thank you.
I’m so thrilled to hear this! Thanks Aaron! đŸ™‚