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Chickpea Cucumber Salad

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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!

Chickpea Cucumber Salad overhead with parsley, red onion, and tomatoes on the vine

You may have guessed by now that chickpeas (garbanzo beans) are one of my most-loved ingredients.

I put them in Italian Chopped Salad.

And Buffalo Ranch Chickpea Taco Salad.

Plus I could never forget Chickpea and Guacamole Tacos.

I could go on and on!

Serving of Chickpea Cucumber Salad in red bowl

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.

Overhead of Chickpea Cucumber Salad and tomatoes, red onion, and fresh parsley

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.

Chickpea Cucumber Salad in a red bowl and a gold fork with tomatoes on the vine in the background.

And the dressing is simple, too.

Fresh lemon juice

Olive oil

Garlic

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 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!

Chickpea Cucumber Salad
5 from 5 votes
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Chickpea Cucumber Salad

Chickpea Cucumber Salad is delicious as a side dish, for lunch, or to bring to potlucks. It's easy to make in about 15 minutes!

Course Salad
Cuisine Mediterranean
Keyword Chickpea Cucumber Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 307 kcal
Author Amy Katz

Ingredients

FOR THE SALAD:

  • 1 can chickpeas (garbanzo beans) 15 ounces (1 1/2 cups) rinsed and drained
  • 1 small cucumber or 1/2 English cucumber, sliced lengthwise, seeds removed, and sliced into 1/4 inch slices
  • 2 medium tomatoes chopped
  • 1 small red onion diced
  • 1/4 cup chopped fresh parsley
  • 1 cup pitted black olives

FOR THE DRESSING:

  • 2 Tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1 clove garlic minced
  • 1 teaspoon pure maple syrup
  • salt and pepper to taste

Instructions

  1. Combine the salad ingredients in a large bowl.
  2. Add the dressing ingredients to a small bottle with a lid. Shake until well combined.
  3. Pour the dressing over the salad and toss to coat.
  4. Keep the salad refrigerated until ready to serve. Enjoy!

Recipe Notes

If you make Chickpea Cucumber Salad, or any of the other recipes on the website, I would love to see your creations! 

Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day or in the Facebook group.

Nutrition Facts
Chickpea Cucumber Salad
Amount Per Serving
Calories 307 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 2g 10%
Sodium 848mg 35%
Potassium 485mg 14%
Total Carbohydrates 25g 8%
Dietary Fiber 7g 28%
Sugars 5g
Protein 7g 14%
Vitamin A 20.6%
Vitamin C 25.4%
Calcium 8.5%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  10. I like this kind of salad as it is filling, I found that chickpeas enhance the taste of salad and perfectly marry with dressing. Your olive cucumber chickpea salad is my kind of dish.

    Reply

  16. That is a beautiful salad – with all of those fresh and tasty ingredients, it’s the maple syrup in the dressing that’s pulling me in the most. I can just taste the slight sweet notes. Yummy!

    Reply

  18. This looks like the perfect spring salad and great to serve to the family or when you have company! Like you, I do love chickpeas too so this is right up my alley!

    Reply

  19. Ohhhhhh yuuummmmm. I need this salad in my life ASAP! Black olives are my favorite and I’m always looking for ways to incorporate them into recipes and this is definitely one I’m going to try out. Looks so fresh and delicious!

    Reply

  21. This looks fresh, light and the perfect salad to bring to a cookout. I also love that it’s a healthier alternative to all those heavy loaded salads you’d find at a party. this will be the next dish I bring to a potluck!

    Reply

  23. Me and my family love salads and this looks like a amazing addition to my salad recipe list .its low calorie and delivers great flavor!!

    Reply

  24. The cucumber Chickpea salad is one of my favorite ways to eat salad. I have not used olives in my mine, but that seems to be a great idea to add another layer of flavor. I could skip the feta and use olives instead. Looks great!

    Reply

  25. Well, this is just perfect spring salad if you ask me. It’s nutritious, healthy and just delicious. I love all ingredients and I can’t wait to try it. I’m adding this salad to my to-try list for next week. It’s perfect office lunch.

    Reply

  26. I’m so loving Mediterranian flavors these days and your salad fits right in. It looks so pretty and healthy too. I’d even make some extra for lunch next day 🙂

    Reply

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