Chickpea Salad with Cucumber and Tomato

Chickpea Salad with Cucumber and Tomato

Crisp cucumber, juicy tomato, and tender chickpeas toss together in a tangy lemon dressing.

Total 15 min Makes 4 servings Calories 290/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This bright Mediterranean-style salad pairs canned chickpeas with crunchy cucumber, ripe tomato, and red onion in a simple lemon-oregano vinaigrette. It comes together in minutes with no cooking required, making it a reliable option for quick lunches, potlucks, or a side dish alongside grilled meats.

Ingredients

  • 2 cans chickpeas, drained and rinsed (15 oz each)
  • 1 cucumber, diced
  • 2 tomatoes, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. In a large bowl, combine the chickpeas, diced cucumber, diced tomatoes, and sliced red onion.

  2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.

  3. Pour the dressing over the chickpea mixture and toss gently to coat evenly.

  4. Add the crumbled feta and chopped parsley, and toss lightly to combine.

  5. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld before serving.

Rate this recipe

★ 3.7 (1)

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    Chickpea Salad with Cucumber and Tomato

    This bright Mediterranean-style salad pairs canned chickpeas with crunchy cucumber, ripe tomato, and red onion in a simple lemon-oregano vinaigrette. It comes together in minutes with no cooking required, making it a reliable option for quick lunches, potlucks, or a side dish alongside grilled meats.

    15 min 4 servings 290 cal

    Ingredients

    • 2 cans chickpeas, drained and rinsed (15 oz each)
    • 1 cucumber, diced
    • 2 tomatoes, diced
    • 1/2 red onion, thinly sliced
    • 1/2 cup feta cheese, crumbled
    • 1/4 cup fresh parsley, chopped
    • 3 tablespoons olive oil
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon dried oregano
    • 1 clove garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      In a large bowl, combine the chickpeas, diced cucumber, diced tomatoes, and sliced red onion.

    2. 2

      In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.

    3. 3

      Pour the dressing over the chickpea mixture and toss gently to coat evenly.

    4. 4

      Add the crumbled feta and chopped parsley, and toss lightly to combine.

    5. 5

      Let the salad sit for 10 minutes at room temperature to allow the flavors to meld before serving.