Chickpea Cucumber Salad combines some of my favorite healthy ingredients in a flavorful light dressing. It’s vegan, gluten free, and perfect as a side dish or lunch or for bringing to potlucks!
You may have guessed by now that chickpeas (garbanzo beans) are one of my most-loved ingredients.
I put them in Italian Chopped Salad.
Plus I could never forget Chickpea and Guacamole Tacos.
I could go on and on!
But right now I am hooked on this Chickpea Cucumber Salad.
One thing I love about this salad is that you can make it ahead of time, and it will taste incredible the next day.
It’s great for taking to work or school for lunch.
And if you make a big batch, it’s sure to be the hit of any potluck!
It’s also perfect as a side when you’re serving sandwiches or burgers.
The Mediterranean-inspired flavors are also delicious with pasta such as Pan Roasted Tomato Pasta.
Making Chickpea Cucumber Salad couldn’t be easier!
You may even have the ingredients on hand.
The salad is comprised of garbanzo beans, cucumber, tomatoes, tomatoes, red onion, parsley, and black olives.
While I like to use California black olives from a can, you can use any of your favorite varieties.
You could even use an assortment from the olive bar at your local market.
But don’t worry if you don’t like olives.
This salad is easy to customize with your favorite ingredients or whatever you have on hand.
You could also add avocado, bell peppers, or other fresh herbs.
And the dressing is simple, too.
Fresh lemon juice
Pure maple syrup
Salt and pepper
Mix it up in a jar and you’re ready to go!
Or if you are avoiding oil in your diet, simply leave it out.
The salad will still taste great without it.
Now let’s make Chickpea Cucumber Salad!
Chickpea Cucumber Salad
FOR THE SALAD:
- Combine the salad ingredients in a large bowl.
- Add the dressing ingredients to a small bottle with a lid. Shake until well combined.
- Pour the dressing over the salad and toss to coat.
- Keep the salad refrigerated until ready to serve. Enjoy!