This healthy chickpea tomato and cucumber salad recipe is made with a light citrus vinaigrette, tossed together with plump garbanzo beans.

chickpea salad with tomatoes

Fresh chopped veggies–tomatoes, cucumber, red onion, celery–and fresh herbs are tossed with plump Garbanzo Beans in this Cucumber Chickpea Salad recipe. Then you drizzle a lemon-lime vinaigrette over the top and gently mix together. 

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One of my favorite things to do is sit in the sun and enjoy a healthy salad for lunch! This chickpea salad recipe has “summer” all over it, and is one of my favorite salads. A few other favorite salads we love are Summer Orzo Salad with Garbanzo Beans, Greek Peasant Salad and Summer Italian Spaghetti Salad.

bite of tomato salad with chickpeas

Cucumber and Chickpea Salad

If you had to pick one type of dish that my mom made regularly over her lifetime, I’d say it was in the “salad” catagory. She grew up on a farm, and always had a garden herself. So with cucumbers, tomatoes, and a can of beans, she whipped up lots of summer salads. Another favorite (without beans) is my Marinated Summer Veggie Salad.

a bowl of Cucumber and Chickpea Salad

Why I love this recipe

  • It is a salad to make when you’re in a pinch, and want something fresh.
  • Simple ingredients, healthy and fresh. 
  • Makes a great “lunch” salad.
  • Comes together in minutes.

Can you put chickpeas in a salad?

A big hearty, Yes! A light, satisfying weekday lunch is what everyone dreams about, because we know we feel better, we look better, and it’s better for our health.

Somehow, a salad helps my husband and I feel like we’re “on track” with our goals and healthy lifestyle for the week, so I cook a lot of salads for lunch.

Adding chickpeas in a salad is a great source of protein!

chickpea salad with tomatoes and cucumber

Gather these ingredients for Chickpea Cucumber Tomato Salad

  • Garbanzo beans (chickpeas)
  • Olive oil
  • Fresh veggies:  tomatoes, red onion, celery, and cucumber
  • Garlic
  • Fresh dill

Make the vinaigrette:

  • Red wine vinegar
  • Lemon
  • Lime
  • Cracked black pepper
  • Fesh parsley

Best Cucumber and Chickpea Salad

How do you make a chickpea cucumber salad?

  1. Heat oil in a sauce pan over medium heat. Stir in beans, cover and turn off heat. Set aside.
  2. Gently toss all remaining ingredients in a large salad bowl. Add the cool chickpeas.
  3. Make the salad dressing; add the chopped parsley. Drizzle over the salad.
  4. Toss the salad and serve! 

Tips and substitutions:

How long does chickpea salad last in the fridge? You can store the salad for about 5 days in the fridge. If  you open a can of chickpeas (or garbanzo beans) they can last up to 10 days in a sealed container.

Add protein (chicken is great), feta cheese, or your favorite cheese.

Feel free to add more veggies, like carrots, radish, chopped bell peppers, etc. If you do add more veggies, you may want to double the salad dressing recipe.

Cucumber and Chickpea Salads

Mom and Aunt Barbara

I came across this lovely photo of my mom and her sister, Barbara, who were mistaken as twins many times in their growing up years. Mom and Aunt Barb also ate smaller portions … I used to think they ate like birds. I bet I know why they did this. It was good for their energy and health, to help avoid that afternoon slump!

Mom and Aunt Barb were very close, loved their families, Jesus, and the outdoors. I love looking at old photos; there’s just so much character to this picture. These 2 sisters shared so much in life, including hunting, camping, cooking, canning, river trips, fishing, you name it, they loved it.

mom and sister 1961

More chickpea salads for lunch:

 

bite of tomato salad with chickpeas
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Cucumber and Chickpea Salad

This healthy chickpea tomato and cucumber salad recipe is made with a light citrus vinaigrette, tossed together with plump garbanzo beans.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 2
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Ingredients
 

  • 1 16 oz can Garbanzo Beans, drained
  • 3 Tbsp olive oil
  • ½ cup tomato, chopped
  • ¼ cup red onion, minced
  • 1 rib celery, sliced
  • 1 cucumber, chopped
  • 1 tsp garlic, chopped
  • 2 Tbsp fresh dill, chopped

Make the dressing:

  • 1 ½ tsp red wine vinegar
  • ½ lemon, juiced
  • ½ lime, juiced
  • Cracked black pepper to taste
  • 1 Tbsp fresh parsley, chopped

Instructions
 

  • Heat 2 tablespoons of the oil in a sauce pan over medium heat. Stir in beans, cover and turn off heat. Set aside to cool.
  • Gently toss all remaining ingredients in a large salad bowl. Add the cool beans.
  • Make the dressing and whisk together.
  • Serve topped with additional parsley, if desired.

Notes

Originally posted AUG 2015
Cuisine: American
Course: Salad
Calories: 68kcal, Carbohydrates: 12g, Protein: 2g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 197mg, Potassium: 409mg, Fiber: 4g, Sugar: 5g, Vitamin A: 689IU, Vitamin C: 34mg, Calcium: 56mg, Iron: 1mg
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Cucumber and Chickpea Salad