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cucumber chickpea salad recipe

Mediterranean Cucumber Chickpea Salad

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 cans chickpeas (garbanzo beans) 15 oz each, rinsed and thoroughly drained
  • 1 large English cucumber diced (no need to peel)
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely diced
  • 1/3 cup Kalamata olives pitted and halved
  • 1/4 cup fresh parsley finely chopped
  • 2 tablespoons fresh dill finely chopped
For the Dressing
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice about 1-2 lemons
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt plus more to taste
  • 1/4 teaspoon black pepper freshly cracked

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the rinsed chickpeas, diced cucumber, halved cherry tomatoes, diced red onion, Kalamata olives, parsley, and dill.
  2. In a small separate bowl or a mason jar, combine the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk vigorously (or shake the jar) until the dressing is fully emulsified and well combined.
  3. Pour the dressing over the chickpea and vegetable mixture. Toss gently with a large spoon or spatula until everything is evenly coated in the dressing.
  4. For the absolute best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving to allow the ingredients to marinate. Serve chilled or at room temperature.

Notes

• Make Ahead: This salad is perfect for meal prep! You can make it up to 2 days in advance; just give it a good stir before serving.
• Cucumber Tip: If using standard field cucumbers instead of English cucumbers, peel the thick skin and use a spoon to scrape out the watery seeds before dicing to prevent a soggy salad.
• Cheese Variation: Not strictly vegan? Toss in 1/2 cup of crumbled feta cheese right before serving for a creamy, salty kick.