Chickpea Cucumber Salad is loaded with Mediterranean flavors from tangy olives, mild red onions, and a lemony dressing. This 15 minute vegan salad recipe can be made in advance for easy meals, potlucks, and picnics.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Inspired by Mediterranean flavors, this simple and delicious salad combines pantry staples with fresh seasonal produce.
If you enjoy chickpeas (also known as garbanzo beans) and dishes like Mediterranean cucumber salad and tomato basil cucumber salad, this is the recipe for you.
Jump to:
Why you'll love this recipe
- It's loaded with flavor yet only requires 10 ingredients (plus salt and pepper).
- You can make it in 15 minutes.
- It's easy to customize to suit your tastes and utilize the ingredients you have on hand.
Ingredients
- Chickpeas
- Cucumber
- Tomatoes
- Red onions
- Fresh parsley (Curly or flat-leaf)
- Black olives (I use canned, but you can use your favorite jarred variety such as Kalamata.)
And for the dressing you'll need olive oil, lemon juice, garlic, pure maple syrup, and salt and pepper.
Variations
- Use cherry or grape tomatoes, or any heirloom variety
- Add other vegetables such as red bell pepper or radishes
- Swap out the black olives for cubed avocado
- Add vegan feta cheese
- Use other fresh herbs such as mint or basil
- Substitute dried herbs for fresh, like oregano or Italian seasoning
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Amy's tip
Instructions
To prepare this salad, combine the ingredients in a large bowl. Mix the dressing ingredients together, pour over the salad, then toss well and enjoy.
Serving suggestions
This Mediterranean chickpea cucumber salad can be eaten as a complete meal for lunch or a light dinner. You can also serve it on a bed of greens such as butterleaf lettuce, kale, or chard.
Or try it with alongside a grain salad such as herbed quinoa salad or Greek millet salad, or even panzanella bread salad.
It also works well as a starter or side with seasoned tofu sandwiches, lemon baked tofu or vegan pasta casserole.
Storing
Leftover salad can be refrigerated in an airtight container for up to 3 days.
Recipe FAQs
Cucumbers can be eaten with the skin on. It contains both fiber and antioxidants. However, if you're not a fan of the skin, feel free to peel them.
If the skin on the cucumber feels slimy or has a white film on it, it's past its prime and should not be eaten.
If you would like to cook your own chickpeas from dried instead of using canned, there are several ways you can prepare them. Options include cooking on the stove, using a slow cooker, and using a pressure cooker like an Instant Pot. For complete instructions for all of these methods, How to Cook Dried Chickpeas from Food52 is a wonderful resource.
More vegan chickpea salad recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Chickpea Cucumber Salad
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Ingredients
For the salad:
- 1-15 ounce can chickpeas, (about 1½ cups) rinsed and drained
- 1 small cucumber, or ½ English cucumber, sliced lengthwise, seeds removed, and sliced into ¼ inch slices
- 2 medium tomatoes, chopped
- 1 small red onion, diced
- ¼ cup chopped fresh parsley
- 1 cup pitted black olives
For the dressing:
- ¼ cup extra virgin olive oil
- 2 Tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon pure maple syrup
- salt and pepper, to taste
Instructions
- Combine the salad ingredients in a large bowl.1-15 ounce can chickpeas, 1 small cucumber, 2 medium tomatoes, 1 small red onion, ¼ cup chopped fresh parsley, 1 cup pitted black olives
- Add the dressing ingredients to a small bottle with a lid. Shake until well combined. (Or whisk together in a small bowl until emulsified.)¼ cup extra virgin olive oil, 2 Tablespoons fresh lemon juice, 1 clove garlic, 1 teaspoon pure maple syrup, salt and pepper
- Pour the dressing over the salad and toss well to coat.
- Keep the salad refrigerated until ready to serve.
Notes
Nutrition
Nutritional information is an estimation only.
Sherry says
Easy to prepare and perfect to bring to a family gathering.
John says
I kept tasting as I was making this, and I found I needed about a teaspoon of salt, half teaspoon of pepper, and I also added a teaspoon of red wine vinegar. For the olives, I basically used one can of pitted olives, each cut in half. And for the lemon, it was just the juice of one whole lemon. All of that mentioned above made this taste great.
Cris says
So good. I added goat cheese crumbles to my salad! Yummy! Thank you for the recipe!
Amy Katz says
Thank you, Cris! So happy you enjoyed it.
Liliana Wells says
I would give this a five star if it were not for the maple syrup. Sweet and savory together are against my culinary philosophy. But, as you said, I can customize my salad.
Ali says
Just finished the last of this salad for lunch! Great summer salad and I really like that it keeps for a few days. As the flavor melded, it continued to get better. Great recipe—definitely a keeper.
Amy Katz says
Thank you so much, Ali! I'm so happy you enjoyed it!
Helen says
I love chickpeas so much so thrilled to see the recipe. Super easy to follow and tasty! I added my backyard kale and Swiss chards too 😌 Cooked some buckwheat groats to compliment the salad.
Thanks so much Amy!
💕 Helen
Amy Katz says
I'm so happy you enjoyed it, Helen! It sounds like you have an amazing backyard garden!
Elizabeth says
Just made this delightful, crisp salad on a rainy Sunday morning. I'm sure it will be even better after the flavors have time to marinade. I am so glad I found you and really love all the plant based recipes. Especially appreciate the simple list of ingredients. Thank you Amy!
Amy says
Thank you, Elizabeth! I'm so happy to have you here!
Janet says
I don’t do oil, any suggestions on substitutions?
Amy says
Hi Janet, you can leave out the oil and it will still be delicious. 🙂
JoAnn M Lakes says
Can you do some oil-free dressing recipes? I love your taste profile.
Amy says
Thank you, JoAnn! For this recipe you can omit the oil and it will still taste great. I will definitely share some oil-free dressings.
Martha says
LOL I love them that much, too! Bought a can to make this recipe with, but I ate the whole can before I could make the recipe!
Amy says
Ha! That's so funny!
BJ says
I don’t use oil, so I added 4 T balsamic vinegar instead. Very tasty and quick to make. I will double or triple the 4-serving ingredient list for company or potlucks in future. Thank you.