Bright, fresh, and bursting with Mediterranean-inspired flavors, this Chickpea Cucumber Salad is the perfect no-cook recipe for a quick lunch, light dinner, or summer gathering. Packed with protein-rich chickpeas, crunchy cucumber, juicy cherry tomatoes, and tangy red onion, this salad is elevated with a zesty dressing of olive oil, lemon juice, and garlic. A sprinkle of fresh parsley adds a vibrant herbal note, while optional crumbled feta cheese brings a creamy, salty finish. Ready in just 15 minutes and requiring zero stovetop time, this healthy and flavorful salad is as easy to make as it is delicious. Serve it as a refreshing side dish or pair it with warm pita bread for a satisfying meal.
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Rinse and drain the canned chickpeas thoroughly. Set them aside in a large mixing bowl.
Peel the cucumber if desired, then dice it into small bite-sized pieces. Add to the bowl with the chickpeas.
Halve the cherry tomatoes and add them to the bowl.
Finely dice the red onion and add it to the salad mixture.
Chop the fresh parsley and sprinkle it over the vegetables.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper until well combined.
Pour the dressing over the salad and toss everything gently to coat evenly.
If using, sprinkle the crumbled feta cheese on top.
Serve immediately or chill in the refrigerator for 20 minutes to let the flavors meld. Enjoy!
Serving size | (1145.9g) |
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Amount per serving | % Daily Value* |
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Calories | 902.5 |
Total Fat 48.1g | 0% |
Saturated Fat 14.4g | 0% |
Polyunsaturated Fat 2.8g | |
Cholesterol 53.4mg | 0% |
Sodium 3123.6mg | 0% |
Total Carbohydrate 91.9g | 0% |
Dietary Fiber 21.1g | 0% |
Total Sugars 24.6g | |
Protein 31.3g | 0% |
Vitamin D 0IU | 0% |
Calcium 561.4mg | 0% |
Iron 7.5mg | 0% |
Potassium 1912.4mg | 0% |
Source of Calories