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A bowl of chickpea cucumber salad with tomatoes, red onion, and parsley.

Chickpea Cucumber Salad

A fresh and vibrant salad combining crunchy cucumbers, juicy tomatoes, and hearty chickpeas, perfect for a light meal or side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 1/4 cups cucumbers (diced, partially peeled for texture)
  • 1 cup tomatoes (seeded and diced)
  • 1/4 cup red onion (finely diced)
  • 15 oz can chickpeas (rinsed and drained)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon fresh parsley (minced)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper (adjust to taste)

Method
 

  1. Combine diced cucumbers, tomatoes, red onion, and chickpeas in a large bowl.
  2. In a small bowl, whisk together lemon juice, olive oil, parsley, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Serve immediately or chill for 30 minutes for enhanced flavor.

Notes

This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.