Cucumber Feta Salad – Chelsea’s Messy Apron Easy Recipe

Is there any salad more refreshing than a Cucumber Feta Salad? This dish combines creamy feta, crunchy cucumbers, hearty chickpeas, and bright herbs for a flavor-packed experience that’s perfect for summer lunches or light dinners. In this post, I’ll guide you through a vibrant twist on the classic cucumber feta salad — with pearl couscous, avocado, and a zesty homemade dressing that’s full of flavor and easy to prepare.

Ingredients List

Salad:

• 1 cup pearl couscous
• 1 1/2 cups English 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

Dressing:

• 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, zested and juiced (about 1/4 teaspoon zest + 1 1/2 tbsp juice)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Timing

Prep time: about 15 minutes. Cooking time for couscous: 10 minutes. Chill time: optional, 15–30 minutes. Ready in under 30 minutes total.

How to Make It

1. Prepare the Couscous
Cook the pearl couscous according to the package directions. Typically: boil 1 1/2 cups water with 1/2 tsp salt and 1 tsp olive oil, add couscous, cover, reduce heat, and simmer for 8–10 minutes until tender. Transfer to a large bowl and refrigerate until chilled.

2. Make the Dressing
In a jar or small bowl, combine all dressing ingredients. Shake or whisk well and refrigerate until ready to use.

3. Mix the Salad
To the cooled couscous, add the cucumbers, avocado, chickpeas, parsley, and feta. Shake or stir the dressing again, then drizzle over the salad.

4. Toss & Serve
Gently toss everything together until well combined. Serve immediately. Optional: chill for 15–30 minutes before serving to enhance flavors.

Nutritional Information (Approx. per serving)

• Calories: 363 kcal
• Protein: 10.1g
• Fat: 19.6g
• Carbohydrates: 38.3g
• Fiber: 7.5g
• Sugar: 2g
• Cholesterol: 11.1mg
• Sodium: 395.8mg

Healthier Alternatives

• Low-fat feta to reduce saturated fat
• Quinoa instead of couscous for a gluten-free, protein-rich option
• Add more greens like baby spinach for a nutrition boost
• Sub avocado for feta if you want a dairy-free version

Serving Suggestions

• Serve alongside grilled chicken or fish
• Wrap in large lettuce leaves for a low-carb wrap
• Spoon over greens as a hearty salad bowl base

Common Mistakes to Avoid

• Overdressing: add a little at a time — you can always add more later
• Not chilling couscous before mixing — it can wilt the fresh veggies
• Using overripe avocado — it will turn mushy quickly

Storage Tips

• Best eaten fresh
• If storing, keep dressing separate and toss only before serving
• Refrigerate in an airtight container for up to 2 days
• Not suitable for freezing

Conclusion

This Cucumber Feta Salad with couscous and chickpeas is a refreshing, nourishing dish you’ll crave again and again. It’s ideal for summer gatherings, healthy lunch boxes, or a simple plant-forward dinner. The combination of textures — creamy avocado, chewy couscous, crisp cucumbers — all tied together with a zesty vinaigrette makes this dish irresistible.

FAQs

Q: Can I make this salad in advance?
A: Yes, prep all ingredients ahead and store separately. Mix right before serving.

Q: What can I use instead of feta?
A: Try crumbled goat cheese or a plant-based alternative.

Q: Is this recipe gluten-free?
A: Not with couscous — but you can substitute quinoa to make it gluten-free.

Q: Can I skip the chickpeas?
A: Yes, or replace them with white beans or grilled tofu for added protein.

Q: How do I keep the avocado from browning?
A: Add it just before serving and toss with lemon juice to delay oxidation.

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