Cucumber and Chickpea Salad

An easy healthy chickpea salad recipe, Cucumber and Chickpea Salad, served with Citrus, tossed with plump garbanzo beans in a lemon-lime vinaigrette. Watch the new video!

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 are my Greek Peasant Salad and Summer Italian Spaghetti Salad Recipe!

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.

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!

How long does chickpea salad last?

I would say this salad lasts about 5 days in the fridge, but if you open a can of chickpeas (or garbanzo beans) they can last up to 10 days in a sealed container.

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 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.

Even though my mom has been gone for years now, what a grand reunion it will be when these 2 sisters meet again face to face. My heart skips a beat when I think of that old hymn, What a day that will be …

Cucumber and Chickpea Salad

Today’s salad is one of my favorite summer “lunch” salads: Cucumber and Chickpea Salad with Citrus, with fresh chopped veggies–tomatoes, cucumber, red onion, celery–and fresh herbs. Toss it all with plump Garbanzo Beans, in a lemon-lime vinaigrette. It’s so fresh and yummy!

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!

More easy healthy lunches:

Apple Celery Walnut Salad {Aggie’s Kitchen}

Black Bean Salad Boats {Wears Many Hats}

Pecan Grilled Chicken Tender Salad {Tidy Mom}

California Marinated Salad {Dine and Dish}

Summer Macaroni Salad {RecipeGirl}

3.63 stars (43 reviews)

Leave a Review

Get the Recipe:

Cucumber and Chickpea Salad

Fresh chopped veggies–tomatoes, cucumber, red onion, celery–and fresh herbs are tossed with plump Garbanzo Beans in a lemon-lime vinaigrette.

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

Yield: 4

Print Recipe Pin Recipe Save RecipeSaved!

Ingredients

 

1x2x3x

• 1 can, 16 oz BUSH’S® Garbanzo Beans, drained
• 3 Tbsp olive oil
• 1/2 cup tomato, chopped
• 1/4 cup red onion, minced
• 1 rib celery, sliced
• 1 cucumber, chopped
• 1 tsp garlic, chopped
• 2 Tbsp fresh dill, chopped
• 1 1/2 tsp red wine vinegar
• 1/2 lemon, juiced
• 1/2 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.
• Gently toss all remaining ingredients in a large salad bowl. Add the beans.
• Serve topped with additional parsley, if desired.

Notes

Originally posted AUG 2015

Cuisine: American

Course: Salad

Author: Sandy / Reluctant Entertainer

Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!