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}

Get the Recipe:
Cucumber and Chickpea Salad
Ingredients
- 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.
Very good, I love garbanzo beans. I didn’t have any dill so I left it out. I did however add about a 1/3 of a red bell pepper and a few Kalamata olives sliced, just because I had them and needed to use them before they went bad. I think it came out fantastic!
Sounds amazing!
Has anyone tried this with the crunchy garbanzo beans you can buy? Very good this way. Just curious??
Mmmm, I’m not sure I would like that. Let us know how it turned out!
What a great salad, I will add a bit more vinegar. Perfect dish
i followed this using it as a guideline and i rinsed my chickpeas but it’s amazing!
Made this today when my naive sent me link. Glad I did, fresh great for light lunch
The ingredient list calls for 3 T. olive oil. Only 2 T. go in the pot with the beans.
Should the extra T. of oil be mixed into the vegetables or is this a mistake?
Also, should the beans be drained of the oil before adding to the vegetables?
And how cooled should the beans be before adding?
Do you let the beans cool completely
Before adding the other ingredients?
Yes!
Made this for the first time today, definitely a keeper. Delicious ?
I’ve been making this exact same salad for years :) It’s really refreshing and filling. For extra flavor, I sometimes toast the chickpeas with garlic.
Why do you cook the beans?
Kat, lightly cooking the beans adds more flavor! ENJOY!
This looks and sounds amazing…and so fresh! Definitely will give it a whirl.
I could eat this bowl all by myself! Pinned!
I cannot wait to try this salad! It looks and sounds delicious! I love having a salad for a healthy and light lunch. It really does make you feel good, not to mention it doesn’t give you the “I need a nap after a heavy meal” feel. Thanks for sharing Sandy:)