When you need a refreshing, nutritious, and effortless salad, this Chickpea and Cucumber Salad is the perfect choice! Packed with crisp cucumbers, hearty chickpeas, juicy tomatoes, and a zesty lemon dressing, this salad is light, yet satisfying. It’s an easy, no-cook recipe that comes together in just 10 minutes, making it ideal for meal prep, quick lunches, or a healthy side dish.
If you’re looking for a salad that’s flavorful, protein-packed, and bursting with fresh ingredients, you’re going to love this one! Subscribe to my email list so you never miss out on simple and delicious recipes like this.
Why You’ll Love This Chickpea and Cucumber Salad
- Quick & easy – Ready in just 10 minutes!
- Healthy & protein-packed – Chickpeas add plant-based protein and fiber.
- Light & refreshing – Perfect for warm days or as a side for heavier meals.
- Customizable – Add more veggies, swap dressings, or mix in cheese.
- Meal-prep friendly – Stays fresh in the fridge, making it great for grab-and-go meals.
Ingredients You’ll Need
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ small red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- 2 tbsp feta cheese (optional, for extra creaminess)
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp red wine vinegar
- ½ tsp garlic powder (or 1 clove fresh garlic, minced)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano
How to Make Chickpea and Cucumber Salad
Step 1: Prepare the Ingredients
Drain and rinse the chickpeas, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
Step 2: Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic powder, salt, pepper, and oregano until well combined.
Step 3: Assemble the Salad
In a large mixing bowl, combine the chickpeas, cucumber, tomatoes, red onion, and parsley. Drizzle the dressing over the top and toss everything together.
Step 4: Serve & Enjoy!
Top with feta cheese (if using), give it a final toss, and serve immediately or chill in the fridge for a refreshing, make-ahead meal!
What to Serve with Chickpea and Cucumber Salad
This salad is delicious on its own, but also pairs well with:
- Cottage Cheese Flatbread – A soft, high-protein bread that’s perfect for dipping or wrapping.
- 10-Minute Honey Garlic Shrimp – A quick, flavorful protein to serve alongside.
- Creamy Ricotta Chicken Pasta – A rich, creamy pasta that balances the freshness of this salad.
Pro Tips for the Best Salad
- Use fresh lemon juice – It makes all the difference in flavor.
- Let it marinate – Letting the salad sit for 10-15 minutes enhances the flavors.
- Customize it – Add avocado, bell peppers, or olives for extra flavor.
- Make it dairy-free – Skip the feta or use dairy-free alternatives.
How to Store & Meal Prep This Salad
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Meal Prep: Keep the dressing separate and mix before serving for freshness.
- Freezing: Not recommended, as fresh veggies will lose their texture.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! It actually tastes better after sitting for a few hours as the flavors meld together.
Can I use dried chickpeas instead of canned?
Absolutely! Just cook them in advance and let them cool before adding them to the salad.
What’s the best cucumber to use?
English cucumbers or Persian cucumbers work best since they have fewer seeds and a mild flavor.
Can I make this salad spicy?
Yes! Add a pinch of red pepper flakes or diced jalapeño for a little heat.
More Healthy & Refreshing Recipes to Try
If you loved this Chickpea and Cucumber Salad, check out these delicious recipes:
- Cottage Cheese Flatbread – Soft, high-protein flatbread that pairs perfectly with this salad.
- 10-Minute Honey Garlic Shrimp – A quick and flavorful protein to serve alongside.
- Creamy Ricotta Chicken Pasta – A comforting, creamy pasta dish that complements this fresh salad.
If you try this recipe, let me know how it turned out! Leave a comment, rate the recipe, or share your salad photos on Pinterest.
Happy cooking! 🥗✨
Chickpea and Cucumber Salad
Chickpea and Cucumber Salad is fresh, crunchy, and packed with protein! This quick and easy salad combines crisp cucumbers, hearty chickpeas, juicy tomatoes, and a zesty lemon dressing for a light yet satisfying meal or side dish. Ready in just 10 minutes, it’s perfect for meal prep, summer picnics, or a refreshing lunch! 🥗✨
- 1 can (15 oz chickpeas, drained and rinsed)
- 1 large cucumber (diced)
- 1 cup cherry tomatoes (halved)
- ¼ small red onion (thinly sliced)
- ¼ cup fresh parsley (chopped)
- 2 tbsp feta cheese (optional, for extra creaminess)
- For the Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp red wine vinegar
- ½ tsp garlic powder (or 1 clove fresh garlic, minced)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano
- Prepare the Ingredients
- Drain and rinse the chickpeas.
- Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
- Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic powder, salt, pepper, and oregano until well combined.
- Assemble the Salad
- In a large mixing bowl, combine chickpeas, cucumber, tomatoes, red onion, and parsley.
- Dress & Serve
- Drizzle the dressing over the salad and toss gently to coat.
- Top with feta cheese (if using) and serve immediately or refrigerate for a chilled, refreshing salad!
- Let the salad marinate for 10-15 minutes to enhance the flavors.
- Use fresh lemon juice for the best taste.
- Make it dairy-free by skipping the feta or using a plant-based alternative.
- Add avocado or bell peppers for more texture and nutrients.
- For extra protein, toss in grilled chicken or tofu.