Chickpea Cucumber Salad
A refreshing, nutritious, delicious, cold bean salad packed full of veggies and flavor!
Servings 8 cups
Calories 246kcal
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
