Looking for a refreshing, protein-packed salad that comes together in minutes? This Chickpea Cucumber Salad is your new go-to! Bursting with fresh flavors and crunchy textures, it’s the perfect side dish or light lunch. Whether you’re meal prepping for the week or whipping up a quick dish for a picnic, this salad delivers on flavor and simplicity. Bonus: it’s totally plant-based and loaded with nutrients.
Thanks to chickpeas (also called garbanzo beans), this salad is naturally high in protein, while the cucumbers add a hydrating crunch that’s perfect for warmer days. Tossed in a zesty lemon-olive oil dressing and packed with fresh herbs, it’s a vibrant celebration of healthy eating—without sacrificing taste.
This is one of those healthy recipes easy enough for any skill level, yet impressive enough for guests. Light, fresh, and filling… trust me, you’re going to love this.
Why You’ll Love Chickpea Cucumber Salad
Is this Chickpea Cucumber Salad for you? Let’s see. Chickpea Cucumber Salads are…
- High-Protein & Plant-Based – Chickpeas keep you full and energized.
- Light & Refreshing – Cucumbers and lemon juice bring a cool, crisp finish.
- Quick & Easy – Ready in 15 minutes flat with pantry staples.
- Perfect for Meal Prep – Holds up beautifully in the fridge for days.
- Totally Customizable – Add your favorite veggies, herbs, or even some creamy cheese.
Quick tip: This salad tastes even better the next day, so it’s a great make-ahead option.
Ingredients in Chickpea Cucumber Salad
Here’s the magic of this salad—it’s made with just a few everyday ingredients, but the flavor payoff is incredible. Let’s break it down:
Chickpeas: The protein-packed base of the salad. Creamy, hearty, and satisfying.
Cucumber: Fresh and crunchy, it adds hydration and texture.
Red Onion: A little bite and zing to balance the cool cucumbers.
Fresh Parsley: Earthy and bright—don’t skip it!
Fresh Dill (Optional): Adds a light, slightly sweet herbaceous note that plays beautifully with lemon.
Lemon Juice: Brings the zing and helps tie all the flavors together.
Olive Oil: For richness and to help the dressing coat everything evenly.
Salt & Pepper: Essential flavor enhancers.
Garlic Powder or Fresh Garlic (Optional): Adds a savory depth—go with your gut on this one.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prep the Ingredients: Dice the cucumber, chop the herbs and onion, and rinse the chickpeas thoroughly.
Mix the Base: In a large bowl, combine the chickpeas, cucumber, red onion, parsley, and dill.
Make the Dressing: In a small bowl, whisk together the lemon juice, olive oil, garlic (if using), salt, and pepper.
Toss It All Together: Pour the dressing over the chickpea mixture and toss well to combine.
Serve or Chill: Serve immediately or refrigerate for 20–30 minutes to let the flavors meld. Tastes even better the next day!
Nutrition Information (Per Serving)
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
How to Serve Chickpea Cucumber Salad
On its own: Perfect as a light lunch or quick snack.
With pita or naan: Use it like a dip—it’s so scoopable and fresh.
In a wrap: Stuff into a whole grain wrap with leafy greens and hummus.
As a side: Pairs beautifully with grilled meat, falafel, or roasted veggies.
On a bed of greens: Amp it up with extra greens like arugula or baby spinach.
Presentation matters too! Serve in a colorful bowl, drizzle with olive oil, and finish with fresh herbs for that wow effect.
Tips & Variations
Add-ins: Try cherry tomatoes, avocado, feta, or chopped bell peppers.
Spice it up: A pinch of red pepper flakes or a dash of hot sauce does wonders.
Make it creamy: Stir in a spoonful of Greek yogurt or tahini.
Boost the protein: Add quinoa or grilled chicken for an extra punch.
Make it ahead: This salad stores like a dream—just toss again before serving.
FAQ
Q1: Can I substitute fresh dill with another herb?
A1: Yes! Try fresh mint, basil, or cilantro depending on your flavor preference.
Q2: Can I make this dish ahead of time?
A2: Absolutely. It actually tastes better after a few hours in the fridge.
Q3: How do I store leftovers?
A3: Keep in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze this dish?
A4: It’s best enjoyed fresh. Freezing might affect the texture of the cucumbers.
Q5: What’s the best way to reheat this dish?
A5: No need to reheat—this one’s served cold or room temp!
Q6: Can I double the recipe?
A6: Totally! It’s a great make-ahead option for parties, potlucks, or weekly lunches.
Chickpea Cucumber Salad
Ingredients
- 1 large cucumber diced (peel if preferred)
- 15 oz can garbanzo beans chickpeas, drained and rinsed
- ½ cup grape or cherry tomatoes halved
- ½ red onion thinly sliced
- ¼ cup fresh mint or parsley or dill, chopped
- ¼ cup olive oil
- 2 tablespoons white vinegar or white balsamic vinegar
- 1 tablespoon honey
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- In a large bowl, whisk together the olive oil, vinegar, honey, salt, and pepper.
- Add the cucumber, chickpeas, tomatoes, red onion, and herbs.
- Toss until everything is evenly coated with the dressing.
- Serve immediately or chill for 15–30 minutes for deeper flavor.
