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    Home » Recipes » Vegan Salad Recipes

    Chickpea Cucumber Salad

    By: Amy Katz · Published: Apr 5, 2017 · Last modified: Jun 23, 2022 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, soy-free, vegan
    Images of bowls of salad with text overlay Chickpea Cucumber Salad.

    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.

    Overhead of bowl of Chickpea Cucumber Salad.

    Inspired by a vegan Mediterranean diet, this simple and delicious salad combines pantry staples with fresh seasonal produce.

    If you enjoy chickpeas (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
    • Ingredients
    • Substitutions and variations
    • Amy's tip
    • Instructions
    • Storing
    • FAQ
    • More vegan chickpea recipes
    • 📋 Recipe
    • 💬 Comments

    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

    This Chickpea Cucumber Salad combines healthy plant-based Mediterranean diet components:

    • Chickpeas (garbanzo beans): High in fiber and protein, these legumes support blood sugar control and help control appetite. Read more in the article 8 Great Reasons to Include Chickpeas in Your Diet.
    • Cucumber: Low in calories hydrating, and a good source of phytonutrients according to Cucumbers: Health Benefits & Nutrition Facts.
    • Tomatoes: Rich in vitamin C and lycopene, you can learn more in the article Tomato Nutrition Facts.
    • Red onions: Dr. Joel Fuhrman includes raw onions in his list of The Healthiest, Anti-Cancer Foods: G-BOMBS.
    • Fresh parsley: A rich source of anti-oxidants and provides a vibrant flavor to this salad and other foods. Curly or flat-leaf can be used.
    • Black olives: A healthy source of fat in the Mediterranean diet. Here 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.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Substitutions and variations

    This recipe is easy to customize to suit your tastes or to utilize the ingredients you have on hand.

    • 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.

    Amy's tip

    To help prevent the cucumber from becoming bitter from the compound cucurbitacin, cut off both ends before slicing.

    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.

    Close up of bowl of salad garnished with sprig of fresh parsley.

    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 Quinoa Tabbouleh Salad or Greek Millet Salad, or even Panzanella Bread Salad.

    It also works well as a starter or side with Lemon Baked Tofu or Vegan Pasta Bake.

    Storing

    Leftover salad can be covered and refrigerated for up to 3 days.

    FAQ

    Is it best to eat cucumbers with or without the skin?

    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.

    Is it okay to eat cucumbers that feel slimy on the outside?

    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.

    How should you cook chickpeas?

    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 recipes

    • Bowl of salad with a glass of iced tea in the background
      Mango Chickpea Salad
    • Bowl of soup with lemon and spoon next to it.
      Chickpea Soup with Potatoes
    • Chickpea Spinach Salad (15 Minute Recipe)
    • Bowl of chocolate hummus on a platter with strawberries and mini pretzels.
      Dark Chocolate Hummus

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowl of Chickpea Cucumber Salad next to tomatoes, red onion, and fresh parsley.

    Chickpea Cucumber Salad

    Chickpea Cucumber Salad is the perfect summer salad. This 15 minute recipe can be made in advance for easy meals, potlucks, and picnics.
    4.80 from 10 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Salad, Side Dish
    Cuisine: Fusion, Mediterranean
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 308kcal
    Author: Amy Katz

    Ingredients

    FOR THE SALAD:

    • 1 can chickpeas, (garbanzo beans) 15 ounces (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 olive oil
    • 2 Tablespoons fresh lemon juice
    • 1 clove garlic, minced
    • 1 teaspoon pure maple syrup
    • salt and pepper, to taste
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    Instructions

    • Combine the salad ingredients in a large bowl.
    • Add the dressing ingredients to a small bottle with a lid. Shake until well combined. (Or whisk together in a small bowl until emulsified.)
    • Pour the dressing over the salad and toss well to coat.
    • Keep the salad refrigerated until ready to serve.

    Notes

    Leftovers can be refrigerated for up to 3 days.
     
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    Nutrition

    Calories: 308kcal | Carbohydrates: 25g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 850mg | Potassium: 501mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1033IU | Vitamin C: 21mg | Calcium: 89mg | Iron: 2mg

    Nutritional information is an estimation only.

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Cris

      July 17, 2022 at 11:40 am

      5 stars
      So good. I added goat cheese crumbles to my salad! Yummy! Thank you for the recipe!

      Reply
      • Amy Katz

        July 17, 2022 at 2:10 pm

        Thank you, Cris! So happy you enjoyed it.

        Reply
    2. Liliana Wells

      April 27, 2020 at 3:01 pm

      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.

      Reply
    3. Ali

      August 14, 2019 at 10:49 am

      5 stars
      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.

      Reply
      • Amy Katz

        August 14, 2019 at 10:57 am

        Thank you so much, Ali! I'm so happy you enjoyed it!

        Reply
    4. Helen

      June 24, 2019 at 2:51 pm

      5 stars
      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

      Reply
      • Amy Katz

        June 24, 2019 at 2:53 pm

        I'm so happy you enjoyed it, Helen! It sounds like you have an amazing backyard garden!

        Reply
    5. Elizabeth

      May 19, 2019 at 8:32 am

      5 stars
      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!

      Reply
      • Amy

        May 19, 2019 at 5:24 pm

        Thank you, Elizabeth! I'm so happy to have you here!

        Reply
    6. Janet

      May 03, 2019 at 1:41 pm

      I don’t do oil, any suggestions on substitutions?

      Reply
      • Amy

        May 03, 2019 at 1:47 pm

        Hi Janet, you can leave out the oil and it will still be delicious. 🙂

        Reply
        • JoAnn M Lakes

          May 08, 2019 at 10:43 am

          Can you do some oil-free dressing recipes? I love your taste profile.

          Reply
          • Amy

            May 08, 2019 at 10:56 am

            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.

            Reply
    7. Martha

      September 11, 2017 at 1:25 pm

      5 stars
      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!

      Reply
      • Amy

        September 12, 2017 at 10:10 am

        Ha! That's so funny!

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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