Mediterranean Chickpea Cucumber Salad with Olives

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

5 from 7 votes

Mediterranean Chickpea Cucumber Salad with Olives

This Mediterranean chickpea cucumber salad is bright, zesty, and ready in 15 minutes. It’s made with olives, tomatoes, red onions, and a lemony dressing.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Fusion, Mediterranean

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

Servings:

Calories: 308kcal

Author: Amy Katz

Ingredients

For the salad:

1-15 ounce can chickpeas (about 1½ cups) rinsed and drained
2 medium tomatoes chopped
1 small cucumber or ½ English cucumber, sliced lengthwise, seeds removed, and sliced into ¼ inch slices
1 small red onion diced
1 cup pitted black olives
¼ cup chopped fresh parsley

For the dressing:

¼ cup extra virgin olive oil
2 Tablespoons fresh lemon juice
1 clove garlic minced
1 teaspoon pure maple syrup
salt and pepper to taste

US Customary - Metric

Instructions

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.

Notes

Leftovers can be refrigerated for up to 3 days.

Nutrition