Whip up this vibrant chickpea cucumber tomato salad in minutes! Made with crisp cucumbers, juicy cherry tomatoes, and fresh herbs tossed in a zesty lemon dressing, it's a healthy, plant-based recipe perfect for lunches, potlucks, and make-ahead meals that don’t get soggy.
Refreshing Chickpea Cucumber Tomato Salad (Ready in Minutes!)
Looking for a healthy chickpea salad you can whip up in no time? This chickpea cucumber tomato salad is bursting with fresh flavor. Packed with protein-rich chickpeas, crisp Persian cucumbers, juicy cherry tomatoes, and fragrant herbs, it’s the perfect plant-based option for quick lunches, picnics, potlucks, or BBQ sides.
It's a refreshing, flavor-packed dish that's perfect for warm-weather meals, meal prep, or any time you need something quick, nourishing, and delicious. This salad comes together in just minutes with simple ingredients. Whether you're planning a picnic, prepping lunches for the week, or need a reliable potluck side, this salad delivers.
Best of all? It’s naturally gluten-free, vegan, and holds up beautifully in the fridge, making it ideal for make-ahead meals or outdoor gatherings. One bite and you'll see why this easy salad is a summer favorite.
Why You’ll Love This Salad
- Quick & easy – Ready in minutes with minimal prep.
- Healthy & filling – A satisfying vegetarian and vegan option packed with fiber and plant protein.
- Versatile – Serve it solo or as a side.
- Meal-prep friendly – Holds up well when made ahead — no soggy lettuce here!
Ingredients You’ll Need
- Chickpeas -Canned chickpeas work perfectly here — just be sure to rinse and pat them dry. This helps the dressing adhere better and prevents a watery salad.
- Cucumbers - Persian cucumbers are ideal for their crisp texture and thin, edible skin. English or hothouse cucumbers also work — just halve and de-seed if needed.
- Tomatoes - Cherry tomatoes add sweetness and a pop of color. You can also use chopped vine-ripened tomatoes, seeded to prevent excess moisture.
- Fresh Herbs - A mix of parsley, dill, mint, and scallions gives this salad its bold, Middle Eastern-inspired flavor. Feel free to customize with basil or cilantro if that’s what you have on hand.
- Simple Lemon Herb Dressing - A zesty blend of lemon juice, olive oil, and herbs that doubles as a marinade for the chickpeas, boosting flavor with every bite.
How to Make Chickpea Cucumber Tomato Salad
- Prep the Chickpeas
Rinse and pat dry a can of chickpeas using a clean kitchen towel to remove excess moisture. - Make the Dressing
In a large bowl, whisk together lemon juice, olive oil, a pinch of salt, and chopped scallions. - Marinate the Chickpeas
Add chickpeas to the dressing and let them sit while you prep the other ingredients. This allows the chickpeas to absorb maximum flavor. - Chop and Combine
Dice the cucumbers and tomatoes, chop your herbs, and toss everything together in the bowl with the chickpeas. Mix gently to combine.
That’s it — a fresh, vibrant salad ready to serve in minutes!
Salad Variations to Try
Mix it up with any of these tasty additions:
- Feta cheese (or vegan feta) for a creamy, tangy twist
- Kalamata olives for a briny bite
- Blanched green beans for added crunch and color
- Swap herbs: Try cilantro and/or basil.
Serving Suggestions
This Mediterranean chickpea salad is as adaptable as it is delicious.
- A make-ahead lunch
- A hearty side dish at BBQs or potlucks
- A vegetarian main when stuffed into a pita
- A picnic staple that won’t wilt or go soggy
Make This Chickpea Cucumber Salad Today!
This easy chickpea cucumber tomato salad is your go-to for fresh, fuss-free meal-prep. Whether you're hosting, packing for a picnic, or just craving something light and flavorful, this salad is sure to satisfy.
More Chickpea Recipes:
Cucumber Tomato Chickpea Salad
Loaded with crisp cucumbers, juicy cherry tomatoes and lots of fresh herbs, this tomato cucumber chickpea salad makes a healthy and delicious weekday lunch or side salad for picnics and parties.
Ingredients
- 15 ounce/425g can of chickpeas, rinsed and drained
- 1 ½ Tablespoons/22ml fresh lemon juice
- 3 Tablespoons/45ml extra-virgin olive oil
- ½ teaspoon fine sea salt
- 3-4 scallions, white and green thinly sliced
- 12 ounces/340g baby tomatoes, halved
- 2-3 Persian cucumbers or 1 English cucumber, halved lengthwise and sliced into half moons
- ⅓ cup finely chopped fresh parsley
- ⅓ cup finely chopped fresh dill
- 2 Tablespoons finely chopped fresh mint
- Optional 4 ounces/113g feta cheese (vegan if desired), diced
Instructions
- Using a clean kitchen towel pat dry the rinsed chickpeas.
- In a large bowl whisk together the lemon juice, olive oil, salt and scallions. Add chickpeas to bowl and stir to combine.
- Add the tomatoes, cucumber and herbs and toss gently to combine.
- Add feta if using and serve.
Notes
VARIATIONS
- Add lightly blanched green beans along with the cucumbers and tomatoes.
- Top with feta if desired for a non-vegan version or use a vegan feta (reduce salt in dressing if adding feta).
- Add chopped Kalamata olives. Serve over baby spinach or mixed baby lettuce if desired.
- Use herbs of choice in combination with the scallions and parsley.
STORAGE
Store leftovers in an airtight container in the fridge for 3-4 days.
DIETARY INFO
Gluten-Free, Grain-Free, Vegetarian, Vegan, Egg-Free, Dairy-Free, Nut-Free
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 288Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 13mgSodium: 273mgCarbohydrates: 22gFiber: 5gSugar: 6gProtein: 8g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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