Home » 20 Minutes or Less » Chickpea Cucumber Salad

Chickpea Cucumber Salad

ByTracy

This post may contain affiliate links. Read my disclosure policy.

Add us as a trusted Google Source Jump to Recipe

Nutritious, delicious, and ready in just 10 minutes! Our Chickpea Cucumber Salad is my new go-to quick and easy lunch or dinner side!

You’ll also love our Balela Chickpea Salad

a bowl of chickpeas, beans. cucumber

Lunch in a hurry! No cooking required for this one, and it can be ready and on the table or put in your lunchbox in just 10 minutes! Not only is it packed full of plant protein, veggies, and feta cheese, but it has so much flavor and is hearty enough to be a nutritious and delicious meal. Best believe my new Chickpea Cucumber Salad will be a staple in our fridge all summer long!

Ingredients Needed

bowls of chickpeas, white beans, sliced onion, chopped tomatoes, cucumbers, feta, olive oil, lemon juice, apple cider vinegar, and salt, pepper, tarragon, oregano, and garlic powder all labeled with some fresh parsley on the side.
  • Chickpeas – One of my favorite little power-house legumes that are packed full of protein, fiber, and micronutrients!
  • White Beans – This addition is for my white bean-loving daughter! You can, of course, make this with all chickpeas, but I love how white beans (specifically cannellini beans) are softer and a bit creamier than chickpeas, which adds a great texture to this salad.
  • Cucumber and Tomatoes – English is our go-to cucumber for the best texture, and cherry tomatoes are our favorite for this salad, but you can use whatever varieties you have – extra points and flavor for whatever you have in your garden!
  • Red Onion – I love the color, texture, and slight bite in the flavor! Not too much, but just enough thinly sliced will add just what this salad needs.
  • Feta Cheese – Briny, salty, and crumbly, this cheese ties it all together!
  • Olive Oil and Lemon Juice – The base of the simple yet flavorful vinaigrette. This is when you want to use that higher quality extra virgin olive oil.
  • Apple Cider Vinegar – Just a little to add another kind of acidity to the dressing.
  • Herbs – Oregano, tarragon, garlic powder, salt, and pepper all complement the flavors of the salad.
  • Fresh Parsley – A fresh herbal touch!

Canned vs Dried

You can use either! This recipe calls for precooked chickpeas and white beans, so if you prefer to use dried beans, no problem! Cook them as you normally would and use 1 1/2 cups of each cooked. Our Chickpea Cucumber Salad is best served cold, so we recommend cooking the dried beans in advance to allow time for them to cool before using them in this recipe.

Ready in 10 Minutes

two pyrex measuring cups, one with olive oil and lemon juice and herbs, and then it all mixed together into a vinaigrette.

We love a salad that’s ready fast, and 10 minutes (max) is all you need for this one! First, whisk together the flavorful vinaigrette. We love to use our pour spout Pyrex measuring cups when making vinaigrettes.

a big bowl of chickpeas, white beans, tomatoes, cucumbers, onions, and parsley and then the vinaigrette being poured over it all.

Next, add the chickpeas, white beans, chopped veggies, and parsley to a large mixing bowl and mix before adding the vinaigrette.

a bowl of mixed and dressed salad or chickpeas, white beans, onion, cucumber, and tomatoes and then it with feta cheese on top.

Finally, add that crumbly, salty feta!

a bowl of chickpeas, beans, cucumber, tomatoes, onions, and feta

All mixed together and Chickpea Cucumber Salad, done!

a bowl of chickpeas, beans, cucumber, tomatoes, onions, and feta.

Lots of veggies. Lots of flavor. TONS of nutrition! All ready in just 10 minutes! So easy, so quick, and you’ll have everything you need for a lunch or a cookout side this summer! My 9 year old loves to take this to school for lunch, which means this Chickpea Cucumber Salad has passed the kiddo taste test!

You’ll Also Like

a bowl of chickpeas, beans, cucumber, tomatoes, onions, and feta with a spoonful in a wooden spoon.

Bring on the warm weather and all of the cold salads. We are ready with our new Chickpea Cucumber Salad as the first of the year!

Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!

If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!

a bowl of chickpeas, beans, cucumber, tomatoes, onions, and feta with a spoonful in a wooden spoon.

Chickpea Cucumber Salad

A refreshing, nutritious, delicious, cold bean salad packed full of veggies and flavor!
Be the first to rate!
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Total Time: 10 minutes
Servings: 8 cups
Author: Tracy

Equipment

Ingredients

  • 1 1/2 cups chickpeas or 1 can
  • 1 1/2 cups white beans or 1 can
  • 2 cups English cucumber chopped, about 1 large cucumber
  • 1 cup red onion thinly sliced
  • 1 cup cherry tomatoes quartered
  • 1 cup feta cheese about 4.6 oz
  • 1 tablespoon fresh parsley minced

Vinaigrette

  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon oregano
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Prep Veggies: Prep cucumbers by peeling, slicing in half, then slicing those halves longways and chopping. Cut the tomatoes into similar sized pieces; if using cherry tomatoes, halve. Thinly slice red onion. Add it all to a large mixing bowl with drained and rinsed chickpeas and white beans, and parsley.
  • Make Vinaigrette: Add olive oil, lemon juice, apple cider vinegar, garlic powder, oregano, tarragon, salt, and pepper to a small bowl, or Pyrex measuring cup, and whisk well until emulsified (creamy).
  • Dress Salad: Pour the vinaigrette over the beans and veggies and mix well.
  • Add Cheese: Add the feta cheese and mix, and add some more chopped parsley if desired.
  • Serve and Enjoy: Serve immediately or store in the fridge to cool until ready to serve!

Notes

Storage
Store in the fridge for 3-5 days in the fridge. 
Substitutions
White Beans: Cannellini beans are the best for this recipe because they are the creamiest, but Great Northern Beans will also be delicious. You can also just use all Chickpeas. 
Apple Cider Vinegar: You can use all lemon juice if you don’t have apple cider vinegar, or you can use white vinegar in place of it. 
Tarragon: You can use marjoram, basil, or a little dill in place of tarragon for a slightly different flavor. A pinch of ground fennel seed will add a similar anise flavor. 
Fresh vs Dried Herbs: You can substitute fresh for dried and dried for fresh by following 1 tsp of dried = 1 tablespoon fresh. 
Cucumbers and Tomatoes: Use what you have / your favorites! Our go-tos are English cucumbers and Cherry Tomatoes. Just be sure to chop them into similarly sized pieces. 
Canned vs Dried Beans: Use whatever works best for you! If using dried, cook the beans as you normally would ahead of time. It’s best to use cooled cooked beans for this salad. 

Nutrition

Calories: 246kcal | Carbohydrates: 22g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 513mg | Potassium: 427mg | Fiber: 5g | Sugar: 4g | Vitamin A: 255IU | Vitamin C: 11mg | Calcium: 156mg | Iron: 3mg
Tried this Recipe? Tag me Today!Tag me @ServedFromScratch or use #ServedFromScratch!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating