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Chickpea Cucumber Salad

Chickpea Cucumber Salad: Fresh, Easy, and Totally Delicious

Chickpea Cucumber Salad is a refreshing, no-cook salad packed with protein-rich chickpeas and crisp cucumbers, perfect for quick meals and picnics.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 can (15-ounce) Chickpeas Rinsed and drained
  • 1 English Cucumber Chopped
  • 1 cup Cherry Tomatoes Halved
  • 1 Red Onion Sliced
For the Vinaigrette
  • 3 tablespoons Lemon Juice
  • 4 tablespoons Olive Oil
  • 2 tablespoons Dill Finely chopped
  • to taste Salt
  • to taste Pepper

Equipment

  • Mixing bowl
  • Colander
  • Spatula

Method
 

Step-by-Step Instructions for Chickpea Cucumber Salad
  1. Prepare the Vinaigrette: Whisk together lemon juice, olive oil, dill, salt, and pepper in a bowl.
  2. Rinse the Chickpeas: Rinse and drain the canned chickpeas thoroughly under cold water.
  3. Chop the Vegetables: Chop the cucumber, halve the cherry tomatoes, and slice the red onion.
  4. Combine Ingredients: In a large bowl, add chickpeas, cucumber, tomatoes, and onion, and toss gently.
  5. Dress the Salad: Pour the vinaigrette over the salad and stir to coat evenly.
  6. Serve or Chill: Serve immediately or chill for 15-30 minutes before serving for enhanced flavors.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 25gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 400mgFiber: 7gSugar: 4gVitamin A: 1000IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

This salad can be stored in an airtight container in the fridge for 2-3 days. dress just before serving to keep it fresh.

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