Chickpea Cucumber Salad

5 from 7 votes

Chickpea Cucumber Salad is the perfect summer salad. This 15 minute recipe can be made in advance for easy meals, potlucks, and picnics.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Fusion, Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 308kcal

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

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.

Leftovers can be refrigerated for up to 3 days.