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cucumber chickpea salad recipe

Cucumber Chickpea Salad

Discover the ultimate refreshing cucumber chickpea salad recipe, a vibrant and healthy dish perfect for quick lunches or light dinners. This versatile salad is packed with flavor and nutrients, making it an ideal go-to for busy weeknights or meal prepping.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 (15-ounce) can chickpeas rinsed and drained
  • 1 large cucumber seeded and diced (about 2 cups)
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh mint chopped
  • 1/4 cup crumbled feta cheese optional
  • 1/4 cup Kalamata olives pitted and halved (optional)
For the Lemon-Tahini Dressing
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic minced
  • 2-3 tablespoons cold water to reach desired consistency
  • to taste salt
  • to taste freshly ground black pepper

Equipment

  • Medium-sized mixing bowl
  • Fork (optional, for mashing chickpeas)
  • Small bowl or jar with a lid
  • Whisk
  • Airtight container (for storage)

Method
 

  1. In a medium-sized mixing bowl, combine the rinsed and drained chickpeas. You can lightly mash some of the chickpeas with a fork if you prefer a slightly creamier texture, but this is entirely optional.
    1 (15-ounce) can chickpeas
  2. To the bowl with the chickpeas, add the diced cucumber, finely chopped red onion, chopped fresh parsley, and chopped fresh mint. If you're using them, carefully stir in the crumbled feta cheese and halved Kalamata olives.
    1 large cucumber, 1/2 cup red onion, 1/4 cup fresh parsley, 1/4 cup fresh mint, 1/4 cup crumbled feta cheese, 1/4 cup Kalamata olives
  3. In a separate small bowl or a jar with a lid, whisk together the tahini, fresh lemon juice, extra virgin olive oil, and minced garlic until well combined.
    1/4 cup tahini, 2 tablespoons fresh lemon juice, 1 tablespoon extra virgin olive oil, 1 clove garlic
  4. Gradually add the cold water, one tablespoon at a time, whisking continuously until the dressing reaches your desired creamy consistency. You're looking for a pourable but not too thin dressing.
    2-3 tablespoons cold water
  5. Season the tahini dressing generously with salt and freshly ground black pepper to your taste. Give it a final whisk to ensure all the flavors are well incorporated.
    to taste salt, to taste freshly ground black pepper
  6. Pour the prepared tahini dressing over the chickpea and vegetable mixture. Gently toss everything together until all the ingredients are evenly coated with the dressing. Taste and adjust seasoning if needed. This cucumber chickpea salad is best served chilled or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Not ideal for freezing.