Looking for a refreshing, protein-packed dish that’s perfect for any season? This cucumber chickpea salad is a crisp, flavorful combo that comes together in minutes and satisfies with every bite. Bursting with fresh herbs, zesty lemon, and hearty chickpeas, it’s more than just a side—it’s your new go-to healthy addiction. Keep reading to find out how to whip up this vibrant, crave-worthy salad!
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Ingredients
- 1 can chickpeas drained and rinsed
- 1 large cucumber diced
- 1 cup cherry tomatoes halved
- 1 small red onion thinly sliced
- 2 tablespoons fresh parsley chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 garlic clove minced
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
Equipment
- Cutting board
- Chef’s knife
- Mixing bowl
- Measuring spoons
- Wooden spoon or spatula
Instructions
- Drain and rinse the chickpeas really well. You want them free of that canning liquid which can taste a little starchy. Add them to a large mixing bowl.
- Dice the cucumber into small chunks. I like to keep the skin on for extra crunch and color, but peel it first if you prefer a milder flavor. Toss them into the bowl with the chickpeas.
- Slice the onion as thinly as you can. If the onion is too sharp, let it sit in a bowl of cold water for 10 minutes to mellow the flavor before adding it to the salad.
- Halve the cherry tomatoes and mix those in. They bring a sweet note that balances the acidity of the dressing.
- Add the chopped parsley. Flat-leaf parsley is my favorite here because it has a clean, peppery finish that lifts all the other elements.
- Whisk up the dressing. In a small bowl, combine olive oil, lemon juice, minced garlic, Dijon mustard, salt, and black pepper. Whisk until the mixture is emulsified and creamy looking.
- Pour the dressing over the salad ingredients and toss everything gently but thoroughly. I like using a wooden spoon here so the chickpeas keep most of their shape.
- Taste and adjust. Depending on the lemon you use, you might want a touch more acidity or salt. This is the time to make it your own.
- Serve immediately if you’re hungry, or cover and chill the salad in the fridge for up to 4 days. Seriously, it gets even better as the ingredients mingle.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen chickpeas instead of canned?
You can absolutely cook chickpeas from scratch and use them here. Just make sure they are fully cooled and dried before adding them to avoid watering down the salad.
How do I keep cucumbers from watering down the salad?
If you want to keep things extra crisp, lightly salt the diced cucumber and let it sit in a colander for 10 minutes before adding to the salad. This pulls out excess moisture.
Can I make this oil free?
Yes. You can swap the olive oil with a few tablespoons of aquafaba which is the liquid from canned chickpeas. It keeps the dressing light but still helps it cling to the ingredients.
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Cucumber Chickpea Salad
Ingredients
- 1 can chickpeas drained and rinsed
- 1 large cucumber diced
- 1 cup cherry tomatoes halved
- 1 small red onion thinly sliced
- 2 tablespoons fresh parsley chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 garlic clove minced
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- Drain and rinse the can of chickpeas thoroughly and add them to a large mixing bowl.
- Dice the cucumber into bite-sized pieces and add it to the bowl with the chickpeas.
- Halve the cherry tomatoes and slice the red onion thinly, then add both to the bowl.
- Sprinkle in the chopped parsley for a fresh herbal note.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until the dressing is emulsified.
- Pour the dressing over the salad and toss gently to combine all ingredients.
- Taste and adjust seasoning with extra salt or lemon juice if needed.
- Serve immediately or refrigerate for up to 4 days.
