This cucumber chickpea salad is full of flavor! The cucumbers and onions give it a nice crunch, the cucumbers and onions give it a nice crunch, the tomatoes provide a slight sweetness, and the feta provides a saltiness. And of course the chickpeas for bulk and protein!
All tied together with a mild tang from the simple citrusy dressing.
11 simple ingredients for this chickpea salad:
- canned chickpeas (you can cook your own as well: resource)
- mini cucumbers – the mini Persian ones are less watery and have smaller seeds, but you could use a large regular cucumber instead
- tomatoes – grape tomatoes or cherry tomatoes work best
- bell pepper – I love to add some extra color (and sweetness) with yellow ones
- red onion – I adore the crunch from red onion in salads like this, but you may want to start smaller than the 1 cup if you’re not as much of a fan. (similar: deviled egg pasta salad)
- flat leaf parsley leaves – discard the stems
- cubed feta
- salt
- lemon juice, olive oil and apple cider vinegar for the dressing
Basically toss all the prepared ingredients together except the last 3 for the dressing, mix the oil dressing separately and combine!
This is one of those salads that tastes better over time, the longer you let it marinate. I suggest a minimum of an hour, but can be made up to 24 hours ahead of time.
A super simple side dish that you can make for many occasions! Goes well with other Mediterranean dishes.
Could also serve with homemade hummus!
Another popular chickpea recipe you might like: smashed chickpea and avocado salad.
Cucumber Chickpea Salad
This salad is full of flavor! The cucumbers and onions give it a nice crunch, the tomatoes provide a slight sweetness, and the feta gives it a little something salty. And of course the chickpeas for bulk and protein! All tied together with a mild tang from the simple citrusy dressing.
Ingredients
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 1⁄2 cups diced mini cucumbers
- 1 cup quartered grape tomatoes
- 1 cup chopped bell pepper
- 1 cup finely chopped red onion
- 1/4 cup chopped flat leaf parsley
- 1 cup cubed feta
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
Instructions
- In a large bowl, combine the chickpeas, cucumbers, tomatoes, bell pepper, onion, parsley, and feta. Sprinkle in the salt and set aside.
- In a small bowl, whisk together the lemon juice, olive oil, and apple cider vinegar.
- Pour the dressing over the salad and gently toss together until evenly coated. Chill for one hour before serving for best flavor!
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Freezing this recipe is not recommended.
- To make ahead: store in the refrigerator for up to 24 hours before serving. Allowing this salad to sit may cause the feta to crumble more, if you prefer to avoid this you can add the feta in right before serving.
Nutrition Information:
Yield:
4Serving Size:
1/4 recipeAmount Per Serving: Calories: 327Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 792mgCarbohydrates: 33gFiber: 8gSugar: 10gProtein: 14g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
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