Bowl of Chickpea Cucumber Salad
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5 from 4 votes

Chickpea Cucumber Salad

Chickpea Cucumber Salad is a healthy summer recipe. It's easy to make with in 15 minutes with common ingredients, and it's delicious as a starter or light meal. And you can make this Mediterranean chickpea salad in advance and enjoy it throughout the week.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 307kcal
Author Amy Katz
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  • 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



  • 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!


Leftovers can be refrigerated for a few days.
Calories: 307kcal | Carbohydrates: 25g | Protein: 7g | Fat: 21g | Saturated Fat: 2g | Sodium: 848mg | Potassium: 485mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1030IU | Vitamin C: 21mg | Calcium: 85mg | Iron: 2.3mg
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Course: Salad
Cuisine: Mediterranean
Keyword: Chickpea Cucumber Salad