Chickpea Tomato Cucumber Salad

Looking for a fresh and filling salad you can make with just a handful of ingredients and a can of chickpeas?  This chickpea tomato cucumber salad is your answer!   Filled with delicious fresh tomatoes, crisp cucumbers, hearty chickpeas and a generous amount of herbs, it’s a fresh and flavorful salad that takes just minutes to make.

Whether you’re looking for a healthy lunch option or a sturdy salad to bring to your next picnic or potluck, this chickpea salad delivers.  It can be dressed ahead of time without getting soggy like lettuce based salads and pairs nicely with whatever you’ve got on the grill or packed for a picnic.  With only a few steps and a handful of ingredients, it’s an effortless addition to any meal.

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Chickpeas – If you’re in the habit of cooking your own chickpeas then by all means use them here but otherwise a can of chickpeas is what you’ll need.  Use one with no added sodium and rinse and pat them dry before dressing them for the best flavor.
• Dressing - The dressing is a simple combination of fresh lemon juice and olive oil to which lots of finely chopped fresh herbs are added for maximum flavor.
• Fresh Herbs – I like a combination of parsley, dill, mint and scallions for a Middle Eastern style flavor profile but feel free to mix up your herbs and use your favorites.
• Tomatoes – I like to use bite-sized cherry tomatoes for this salad but you can also use chopped vine tomatoes if you prefer, just make sure to seed them first.
• Cucumbers - Persian cucumbers are my cucumber of choice here since they have few seeds and a thin skin which doesn’t need to be peeled.  If you can’t find Persian cucumbers you can also use an English or hothouse cucumber instead.

How to Make a Chickpea Tomato Cucumber Salad:

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

1. Start by rinsing and patting dry your chickpeas with a clean kitchen towel.  Drying off your chickpeas will help the dressing cling.
2. Next you’ll whisk together the lemon juice, olive oil, salt and scallions in a large bowl.  Then you’ll add your chickpeas and let them sit and marinate for a few minutes while you chop the rest of the herbs and vegetables to give them a chance to soak up as much flavor as possible.
3. Once everything is chopped and ready add it to the bowl with the chickpeas and gently toss to combine.

And that’s it; you’ve got yourself a healthy, naturally gluten-free, vegetarian main or side that’s great for lunches, picnics and parties!

Variations:

There are lots of different ways you could take this salad.  Here are a few additions and substitutions:

• Top with feta if desired for a non-vegan version or use a vegan feta.
• Add chopped kalamata olives.
• Add lightly blanched green beans along with the cucumbers and tomatoes.
• Serve over baby spinach or mixed baby lettuce if desired.
• Switch up the herbs and use cilantro and/or basil instead of the dill or mint.

More Chickpea Recipes:

• Mediterranean Chickpea Salad
• Chickpea Flatbread (Socca)
• Kale Salad with Roasted Chickpeas