Description
- This Chickpea Cucumber Salad is a light, crisp, and nutritious dish perfect for lunch, picnics, or a healthy side. Made with protein-rich chickpeas, crunchy cucumbers, juicy tomatoes, red onion, and a zesty lemon-herb vinaigrette, it’s a flavorful and satisfying option for plant-based eaters or anyone looking for a fresh and easy salad.
Ingredients
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1 (15 oz) can chickpeas, drained and rinsed
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1 cup cucumber, diced
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1/2 cup cherry tomatoes, halved
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1/4 cup red onion, thinly sliced
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1/4 cup fresh parsley, chopped
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2 tablespoons olive oil
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1 tablespoon fresh lemon juice
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1 teaspoon red wine vinegar (optional)
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1/2 teaspoon dried oregano
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Salt and pepper, to taste
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Optional: crumbled feta cheese or diced avocado
Instructions
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Combine the salad ingredients:
In a large bowl, add the chickpeas, cucumber, tomatoes, red onion, and parsley. -
Make the dressing:
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar (if using), oregano, salt, and pepper until well combined. -
Toss the salad:
Pour the dressing over the chickpea mixture and toss gently to combine. Adjust seasoning as needed. -
Chill and serve:
Let the salad sit for 10–15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
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Add crumbled feta for a Mediterranean twist, or avocado for extra creaminess.
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Great for meal prep — it stays fresh in the fridge for up to 3 days.
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You can add chopped bell peppers, olives, or greens to bulk it up.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Dessert, Side Dish
- Method: No-cook
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: ~1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0g