Tomato Cucumber Chickpea Salad Recipe

Whipping up this zesty chickpea salad feels like crafting a piece of edible art—refreshing, vibrant, and perfect for those days when you crave something light yet ridiculously satisfying.

Creating nutritious, simple dishes is what I love doing, and my chickpea, tomato, and cucumber salad is just that. It is a perfect dish, and I often make it; I even made some just the other day.

It is packed with:

Protein-rich chickpeas
Juicy cherry tomatoes
Crisp cucumber

And, to give the salad a flavorful boost, I cut up some fresh parsley and made a zesty lemon dressing. Altogether, the salad is a very satisfying and (I’m sure you’ll agree when you try it) delicious meal.

Tomato Cucumber Chickpea Salad Recipe Ingredients

• Chickpeas: High in protein and fiber, they add heartiness and creaminess.
• Cherry Tomatoes: Juicy and sweet, rich in antioxidants and vitamin C.
• Cucumber: Refreshing and hydrating, adds crunch and low in calories.
• Red Onion: Offers a pungent flavor and rich in quercetin, an antioxidant.
• Fresh Parsley: Adds a bright, herbaceous note, rich in vitamins A, C, and K.
• Olive Oil: Heart-healthy fats, enhances flavor with a silky texture.
• Lemon Juice: Tangy and refreshing, high in vitamin C and boosts flavor.

Tomato Cucumber Chickpea Salad Recipe Ingredient Quantities

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 1/2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup crumbled feta cheese (optional)

How to Make this Tomato Cucumber Chickpea Salad Recipe

1. In a big mixing bowl, place the chickpeas that have been drained and rinsed, the cherry tomatoes that have been halved, and the cucumber that has been diced.

2. To the bowl, add the freshly chopped parsley and finely diced red onion.

3. In a tiny basin, blend together the olive oil, the juice of the lemon, the lemon zest, and the minced garlic to create the dressing.

4. In a large bowl, combine the chickpeas, red onion, and bell pepper. Pour the honey mustard dressing over the top. Then mix it all together.

5. Add salt and black pepper to the salad until you reach the desired taste.

6. If desired, you can add the red pepper flakes for a bit of heat.

7. Lightly mix all components until they are thoroughly integrated, with particular attention to ensure that the dressing evenly and thoroughly coats every ingredient.

8. If you are using feta cheese, it should be crumbled and then folded in.

9. If necessary, taste and adjust the seasoning. Add more salt, pepper, or lemon juice to satisfy your preference.

10. Refrigerate the salad for a minimum of 30 minutes before serving. This allows the ingredients to blend together nicely and produce optimal flavor. Then, serve and enjoy!

Tomato Cucumber Chickpea Salad Recipe Equipment Needed

1. Large mixing bowl
2. Small mixing bowl
3. Sharp knife
4. Cutting board
5. Measuring cups and spoons
6. Zester or fine grater
7. Garlic press or mincing knife
8. Spoon or spatula for mixing
9. Refrigerator

FAQ

• Q: Can I use canned tomatoes instead of fresh cherry tomatoes?A: You can use canned tomatoes in a pinch, but fresh cherry tomatoes are the best for flavor and texture.
• Q: Is there a substitute for red onion?A: Yes, you can use shallots or sweet onions as a milder alternative.
• Q: Can I prepare this salad ahead of time?A: Yes, a few hours ahead of time is fine. But the ideal texture and flavor come from adding the dressing right before serving.
• Q: How long will this salad keep in the refrigerator?A: An airtight container in the refrigerator can hold the salad for as long as 2 days. Beyond that, the lid should be removed and the salad serve immediately.
• Q: Can I make this salad vegan?A: Of course! Just leave out the feta cheese, or substitute it with a vegan alternative. Instead of the feta, I used Violife’s cheese, which is my favorite vegan cheese.
• Q: What can I substitute for fresh parsley?A: An alternative to parsley that delivers an equally tasty flavor is fresh cilantro or basil. Used in the same quantity as you would use parsley, either herb will give a different but delicious taste to your dish.

Tomato Cucumber Chickpea Salad Recipe Substitutions and Variations

For a different flavor and texture, substitute chickpeas with either cannellini beans or black beans.
Grape tomatoes or diced plum tomatoes can be substituted for cherry tomatoes.
Cucumber: For a slightly different taste, use zucchini instead.
Onion: For a milder flavor, use shallots. For a lighter taste, use green onions.
Fresh parsley. Can I use a different herb?

You can absolutely substitute for this if you wish. You can use fresh cilantro or basil for a different aroma and taste if you don’t want to use dried parsley.

Pro Tips

1. For a more vibrant flavor, toast the minced garlic in a bit of olive oil before adding it to the dressing. This will mellow the garlic’s raw taste and add depth to the salad.

2. To enhance the texture and flavor of the chickpeas, consider roasting them in the oven with a bit of salt and olive oil before adding them to the salad. This adds a delightful crunch and nutty flavor.

3. If time allows, let the red onion soak in the lemon juice for a few minutes before mixing it with the salad. This can help reduce the sharpness of the onion and infuse it with a citrusy flavor.

4. Experiment by adding other fresh herbs, such as mint or dill, for additional layers of flavor. They complement the cucumber and lemon beautifully.

5. To ensure even coating of the dressing, gently massage the diced cucumber and tomatoes with a bit of salt before combining them with the other ingredients. This will also help soften them slightly and draw out their juices, enhancing the salad’s overall taste.