Cucumber Chickpea Salad (Mediterranean)

This easy and healthy cucumber chickpea salad is made with cucumber, tomato, creamy avocado, protein-packed chickpeas, and a vibrant vinaigrette. Serve it for lunch or dinner, or meal prep for busy weeks! If you’re on the hunt for a refreshing versatile meatless main, this Mediterranean dish needs to be at the top of your list!

Looking for something fresh yet comforting and satiating?

Make this Mediterranean chickpea salad then!

Why you’ll love this Chickpea Salad with Cucumbers

• Healthy: Cucumber chickpea salad with avocado contains plant-based protein, fiber, and healthy fats -- plus is low-carb and vegetarian. It’s a nutritious choice for all ages!
• Cheap: With ingredients like canned chickpeas, cucumbers, and tomatoes as the main ingredients, this recipe is affordable for most households.
• Versatile: Enjoy your salad on its own as a light main, or serve it as a simple side dish. You can even bulk it up with protein like chicken or tofu for something more filling.
• No-Cook: You can make this tasty salad with canned and fresh ingredients without any cooking. It is one of those no-cook meals without electricity you’ll want to make again and again.

Cucumber Chickpea Salad Recipe 

Cucumber chickpea salad is a bright and flavorful recipe that transforms fresh ingredients into a simple and incredibly healthy meal. It’s naturally vegetarian (or vegan without cheese), so it’s great to bring to large gatherings where there may be different dietary restrictions.

My favorite part is the combination of textures of buttery avocado, creamy chickpeas, and crisp vegetables such as cucumber. The tangy dressing features hints of garlic, lemon, and sumac, all of which add depth and complexity to the salad.

This recipe is not only simple and inexpensive, but it takes all of 15 minutes to put together. It proves that eating healthy doesn’t have to break the bank and keep you in the kitchen all day long!

If you know you have a busy week ahead of you, try making a double or triple batch. It stores extremely well in the fridge for quick, on-the-go meals.

Ingredient & substitutions

To make this cucumber garbanzo salad, you’ll need:

For the Chickpea Tomato Cucumber Salad

• 2 (15-ounce) cans chickpeas, rinsed and drained - You can also use white bean varieties like Lima, Navy, or Cannellini.
• 3 Persian cucumbers, diced or 1 large English cucumber
• 3 cups grape or cherry tomatoes, halved - Roma tomatoes will work in a pinch.
• 2 small to medium ripe avocados, diced or more if you like extra - Or, add extra cheese.
• ½ red onion, peeled and diced - Shallots, spring onions, or white onions all work as well.
• ½ cup olives, pitted and chopped - If you don’t have olives, try sun-dried tomatoes.
• ¼ cup fresh parsley and dill, finely chopped - You can also use oregano, basil, mint, or even cilantro, depending on availability.
• 2 green onions, sliced - Or, chives if green onions aren’t available.
• 1 tablespoon drained capers, rough chopped (optional) - You can also add extra green olives in place of the capers.
• ¼ cup crumbled feta cheese (optional) - Cotija cheese or goat cheese are also good options if you want to make your avocado chickpea salad with feta.

For the Salad Dressing

• ¼ cup olive oil - Or, another neutral vegetable oil like avocado, sunflower, and safflower.
• 2 tablespoons fresh lemon juice - You can also use fresh lime juice.
• 2 tablespoons red wine vinegar - If you don’t have red wine vinegar, try white wine vinegar or apple cider vinegar.
• 1 teaspoon Dijon - Regular yellow mustard or tahini will also work as an emulsifier.
• 1 clove of garlic, peeled and minced or grated - Garlic powder will work in a pinch.
• ½ teaspoon oregano - Mediterranean oregano is best, but Mexican oregano also works here.
• ½ teaspoon sumac - The best substitutes to emulate tangy sumac include lemon pepper, lemon zest, or za’atar.

How to make cucumber chickpea salad

1. In a large bowl combine the salad ingredients: chickpeas, cucumbers, tomatoes, diced avocado, onions, olives, herbs, capers if using, and feta.

2. In a medium bowl or Mason jar, combine the salad dressing ingredients: olive oil, lemon juice, vinegar, Dijon, garlic, and spices until fully emulsified.

3. Pour the dressing over the salad little by little, or just enough to coat the salad ingredients. Gently toss to combine and season with salt and pepper to taste.

NOTE: To serve this salad cold, cover and chill in the fridge. However, only add the avocado and the salad dressing to the salad right before serving.

Useful tips for making this chickpea and cucumber salad

• Drain and rinse the chickpeas: If you’re using canned chickpeas, remember to thoroughly drain and rinse them to remove excess salt, starch, and their slimy texture.
• Cut bite-sized veggies: For a better eating experience, cut all the vegetables into small, bite-sized pieces that are around about the same size.
• Use fresh herbs: Parsley and dill add so much brightness to this avocado chickpea salad. Always try to use fresh herbs whenever possible!
• Wait to add the dressing: Since tomatoes and cucumbers begin releasing their juices once the salt is added, it’s best to toss the salad with the dressing just before serving.

What to serve with chickpea cucumber feta salad

To switch up the flavors of your avocado chickpea salad, try adding a few toppings and mix-ins like these:

• Sliced radishes: These provide a slight spice and crispiness that contrast the rich dressing and creamy avocado.
• Pita chips: Serve your avocado chickpea salad with a side of pita chips to help scoop up an extra salad and add a crunch!
• Grilled chicken or shrimp: For more protein, try adding grilled chicken, tofu, salmon, or shrimp to the mixture.
• Crispy chickpeas: Roast some extra chickpeas in the oven with spices and olive oil. Add them on top to make a crunchy, crouton-like texture.
• Hot sauce: Add a little hot sauce to the salad dressing for a bit of a kick!

FAQ’s

Is this chickpea salad vegan?

The base of this chickpea salad recipe is vegan. If you’d like to keep it vegan, do not add the optional feta cheese.

What proteins can I add to this cucumber chickpea salad?

This recipe works well with many proteins like canned tuna, chicken, shrimp, or even tofu for a vegetarian or vegan chickpea salad option.

What is sumac?

Sumac is a spice that adds a tangy and lemon-forward flavor to dishes. If you can’t find it, the simplest way to emulate it is with a bit of lemon zest and salt.

Is this a Mediterranean salad with chickpeas?

Yes! Because it has ingredients that are typical of Mediterranean cuisine such as chickpeas, feta cheese, and sumac.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time as long as it's kept in the fridge. Just wait until serving to cut in the avocado and add the dressing.

Variations 

• Chickpea tuna salad: Add mayo to the recipe, leave out the dressing, and mash the chickpeas to emulate the texture of tuna.
• Chickpea chicken salad: Combine chickpeas with mayonnaise, mustard, celery, onions, hard-boiled eggs, peppers, and pickles for a traditional chicken salad flavor without the chicken.
• Buffalo chickpea salad: Toss the chickpeas in buffalo sauce and serve it over a bed of greens. You can even add some blue cheese crumbles for more flavor.
• Quinoa chickpea salad: Serve this recipe over a cup of tri-color quinoa, or mix it right in for a dish with even more fiber and protein.
• Kale chickpea salad: Use chopped kale or any other leafy greens to add a bit of bulk to the recipe. Just remember to massage the kale with some olive oil before adding it.

Storage

• Fridge: Refrigerate leftovers in an airtight glass or plastic container for up to 1 day.
• Freezer: Since this recipe is made with olive oil, fresh veggies, and chickpeas, I don’t recommend storing it in the freezer.
• Make ahead: You can prepare the salad and the dressing up to 1 day in advance and refrigerate it. Just remember to add the diced avocado and toss the salad with the dressing right before serving. Give the dressing another shake before tossing it with the salad, especially since vinaigrettes tend to separate the longer they sit in the fridge.

Other salad recipes to enjoy

If you love healthy meals like this cucumber chickpea salad, try making one of these other recipes for your next lunch or dinner:

• Shirazi salad (Persian cucumber salad)
• Kale Caesar salad
• Butternut squash salad
• Vegan raw salad
• Shaved Brussels sprout salad
• Antipasto salad
• White bean salad
• Caprese pasta salad
• Beet goat cheese salad
• Berry salad
• Cowboy caviar
• Heart of Palm salad skewers
• Fresh zucchini salad
• Healthy potato salad
• Thai mango salad

PIN & ENJOY!