chickpea cucumber salad

This healthy, summer Chickpea Salad with cucumbers and tomatoes is great for lunch or as a side dish with anything you&#x27;re grilling!

Chickpea Salad

cucumbers (partially peeled)

(seeded tomato)

red onion

lemon juice

parsley

extra virgin olive oil

kosher salt and pepper (to taste)

chickpeas

Combine all the ingredients together and toss well.

My go to Chickpea Salad Recipe, perfect for lunch or to serve with anything you're grilling!
Print: 
https://www.skinnytaste.com/chickpea-salad/

Chickpea Salad Recipe

A fresh, vibrant Mediterranean-inspired salad with cucumbers, tomatoes, chickpeas, and fresh mint! Perfect for meal prep, or as a versatile spring and summer side dish!

Mediterranean-Inspired Cucumber Chickpea Salad

(15 oz.) can chickpeas, drained and rinsed

English

cherry or grape tomatoes, quartered

mint ((or sub up to half with parsley))

olive oil

tsp balsamic vinegar ((for sweetness))

tsp sea salt ((plus more to taste))

tsp black pepper

vegan feta crumbles

Place all ingredients (except vegan feta) in a medium-sized bowl and toss well to combine. Add the vegan feta (optional) and toss again. Taste and adjust, adding more lemon juice for brightness, olive oil for richness, or vegan feta for saltiness.

Serve chilled or at room temperature. We love pairing this salad with brown rice and tofu or salmon for a simple meal. It’s also delicious on avocado toast and in wraps.

Best when fresh. The cucumber will continue to release liquid as it sits, so if not serving immediately, it’s nice to serve with a slotted spoon to reduce excess liquid.

This Chickpea Cucumber Salad is a vibrant, crunchy, and satisfying dish packed with plant-based protein, fresh vegetables, and a zesty lemon vinaigrette. Ready in just 15 minutes, it's the perfect healthy and delicious meal for a quick lunch or light dinner.

Chickpea Cucumber Salad (The Ultimate Refreshing Recipe)

cucumber

red onion (thinly sliced)

cherry tomatoes (halved)

parsley (chopped)

dill (chopped)

garlic (minced)

salt (or

tsp black pepper (or

Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, fresh lemon juice, chopped dill, minced garlic, salt, and pepper. Set it aside to let the flavors marry.

Combine the Salad Ingredients: In a large bowl, add the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.

Toss Everything Together: Pour the lemon herb vinaigrette over the salad ingredients. Gently toss until everything is evenly coated.

Serve or Chill: Serve immediately for the best texture, or chill in the refrigerator for 30 minutes to allow the flavors to deepen.

This chickpea cucumber salad is fresh, crunchy, and full of protein and fiber, giving you a quick, heart-healthy meal that’s both satisfying and easy to make.

Chickpea Cucumber Salad (Life-changing Marinade)

cucumber (diced)

Kalamata olives (halved)

shallot (chopped)

corn (fresh, canned,

parsley (finely chopped)

avocado (diced)

feta cheese (optional — sub non-dairy feta)

red wine vinegar (sub apple cider vinegar or lemon juice)

Dijon mustard (or American mustard)

honey (or maple syrup)

oregano

salt (more

Make the Dressing

Make the Dressing: In a medium bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ¾ teaspoon salt, and pepper.

Marinate the Chickpeas

Marinate the Chickpeas: Drain and rinse 1 can chickpeas, then stir them into the dressing. Let them soak up the flavors while you prep the veggies.Tip: warm the chickpeas in the microwave for 30 seconds before adding them—the heat helps them absorb the marinade even better.

Add Veggies

Add Veggies: To a large bowl, add 2 cups cucumber (diced), 1½ cups cherry tomatoes (halved), ½ cup Kalamata olives (halved), ⅓ cup shallot (chopped), ¾ cup corn, and ⅓ cup parsley (chopped). Pour marinated chickpeas and dressing over veggies. Mix well.

Finish &amp; Serve

Finish &amp; Serve: Fold in 1 avocado and 4 ounces crumbled feta cheese(if using). Serve immediately or chill before serving.

This was amazing, just like so many of your recipes! The dressing for this salad was fantastic! My husband loved it as well.  I have made several dishes from your site, and they have all been spectacular.  Please keep the great recipes coming!

Perfect fast dinner! I made a huge amount, serve for tomorrow as well (if kids do not eat it tonight :D )

I am not a fan of mustard in salad dressing, so I just omitted the mustard and opted for lemon juice. Wow! This salad was a hit at my house! I like that the recipe uses measured amounts, as suggestions, for all ingredients, including the vegetables. I have also been surprised by how intimidating cooking can be for some people, so I think that all of the options for ingredients is helpful.

I replaced the olives with diced pickled carrot sticks, since I couldn't find pickled peppers.   I also used the roasted sweet peppers in place of avocado and Follow Your Heart vegan feta crumbles.

Another winning recipe for chick pea lovers. Have made this several times, with and without corn and avocado. Final verdict : corn in, avocado out.

OMG! LIFE-CHANGING is Right!  So Amazing! TY!

Straight to the recipe book! I'll take this one to potlucks as a healthy but approachable dish. I marinated my chickpeas overnight and omitted the avacado (not a fan) but otherwise stayed true to the recipe. 5 stars for sure!

Absolutely delicious 😋   I left out the feta because I'm vegan, but it still tasted amazing!   The dressing set it off.

Heart warming, refreshing and a meal on it's own

I love this recipe. As you said refreshing and crunchy. I made sugestion for replacement with ingrediants I have( instead avocado-carots, aplle vinegar, tomatto instead chery tomatoes ) It is perfect anyway! Thank you!

Excellent salad as it can be made in advance and dressed, with only the avocado to add before serving. Bulks up well for entertaining. Nutritious, delicious and pretty to look at

As carnivores who want to reduce our meat consumption I decided to give this recipe a go.
Really very tasty, I didn't have parsley or sweetcorn or celery, so used yellow pepper and basil &amp; rocket instead. Very good alternatives as we cleared it all!
My husband really didn't want to try it, but had a second bowl. Thank you for sharing your recipes, we will try others.

Glad I found you! I can’t wait to try your recipes.

The viral shake-in-a-jar cucumber salad made high-protein with crispy roasted chickpeas, creamy avocado, and a big handful of fresh herbs. Vegan, gluten-free, and ready in minutes.

Viral Cucumber Salad (High-Protein Chickpea Version)

425 g chickpeas (drained and patted dry)

tsp smoked paprika

garlic powder

tsp cumin

tsp salt

cucumbers (thinly sliced)

spring onions (sliced)

g herbs (cilantro, dill, parsley) (chopped)

tsp agave syrup

tsp chili flakes

Roast the chickpeas. Pat the chickpeas dry, then toss with the olive oil, smoked paprika, garlic powder, cumin, and salt. Spread on a tray and roast at 400°F (200°C) for 25 to 30 minutes, shaking halfway, until deep golden and crisp.

Slice the base. Thinly slice the cucumbers and red onion, ideally on a mandoline, and layer them in a large jar.

Add the soft layers. Add the avocado, spring onions, and chopped herbs.

Season and dress. Pour in the lemon juice, olive oil, and agave, then sprinkle over the oregano, chili flakes, salt, and pepper.

Top and shake. Tip the crispy chickpeas over the top, seal the jar, and shake well until everything is coated. Eat straight away while the chickpeas are still crunchy.

5 ingredients plus a dressing is all you need for this simple chickpea salad. It only takes 10 to 15 minutes from start to finish! Enjoy it with a slice of bread or toasted pita for a light meal or serve it as a healthy side dish. This recipe is very forgiving and it’s perfect to make ahead of time – think meal prep, potluck, or pack it up for a healthy lunch.

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