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Chickpea and Cucumber Salad

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A quick and easy salad that’s fresh, filling, and perfect for weeknight meals or lunch.

  • Total Time: 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 can chickpeas, drained and rinsed
  • 1 medium cucumber, diced
  • 1/4 small red onion, sliced thin
  • Juice of 1/2 lemon
  • 23 tbsp olive oil (extra virgin)
  • Salt and black pepper, to taste
  • 2 tbsp chopped fresh parsley or mint (optional)
  • Crumbled feta (optional)

Instructions

  1. Drain and rinse the chickpeas to remove the can taste.
  2. Chop the cucumber into bite-sized chunks.
  3. Thinly slice the red onion.
  4. In a big bowl, combine the chickpeas, cucumber, red onion, and optional herbs.
  5. Drizzle olive oil and squeeze in lemon juice over the salad.
  6. Season with salt and pepper, then mix well.

Notes

The salad tastes better after sitting in the fridge for a few hours. It keeps well for up to three days. You can customize it by adding different veggies or beans.

  • Author: nevaeh-hall
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No Cooking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 3g
  • Sodium: 300mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 10g
  • Cholesterol: 5mg