This Chickpea Cucumber Salad is tangy and full of delicious vegetables. The tender chickpeas, crunchy cucumber, crisp lettuce, and small seeds are a match made in heaven!
You are going to love this Chickpea Cucumber Salad! It has such an amazing mix of textures. From crunchy to crisp, from hard to tender, there's a lot going on in this salad, which means a lot going on it your mouth. You'll clear your plate happily of this tasty dish.
This is a simple recipe with simple ingredients. It's really convenient, uses almost no prep time, and is versatile enough that you can tweak it to your liking. As is, it's full of tasty protein, vitamins, minerals, and fiber. It's a light dish that can still be nice and satisfying. Let's take a look at the main ingredients that make this Chickpea Cucumber Salad so scrumptious.
Video Tutorial
What you'll need
- Iceberg Lettuce. Or Romaine.
- Chickpeas. Cook them yourself or used canned.
- Cucumbers. Keep the skin on or peel them.
- Red Onion.
- Salad Seed Mix. I used a combination of sunflower seeds, pepitas, and dried cranberries.
- Dill. Or your favorite herb.
- Sunflower Oil. Or olive oil.
- Apple Cider Vinegar.
- Salt & Pepper. To taste.
How to make this Chickpea Salad
1. Place all of the salad ingredients into a large mixing bowl and mix well.
Tips for the best Chickpea Cucumber Salad
- Chop the vegetables to a uniform size. To keep one ingredient from outshining another, be sure to chop all the vegetables to about the same size as the chickpeas. This will ensure that each bite has a little of everything.
- Use fresh herbs. Fresh is always better, and herbs are no different. While you can use dried herbs for convenience, they can't compete with the strong scent and flavor of fresh herbs.
- Save time with canned chickpeas. Using dried chickpeas that have been cooked or soaked is fine, but if you want to shave off some meal prep time, then go with canned chickpeas for this recipe.
- Only make as much as you need. Because salads don't last long once they've been chopped and dressed, it's best to only make what you plan to eat that day. This will avoid unappealing, soggy salad leftovers in your fridge days later.
Add-ins and Substitutes
- Use other types of beans. This salad can also be enjoyed with black beans, kidney beans, cannellini beans, or navy beans. Dried or canned versions are fine.
- Add different vegetables. Add or sub in your favorite veggies. Try this dish with radish, cabbage, corn, bell peppers, zucchini, or tomatoes.
- Substitute another dressing. This simple vinaigrette is delicious, but you can enjoy this Chickpea Cucumber Salad with lots of others, including this Vegan Caesar Dressing or Balsamic Dressing.
- Add more protein. You can add protein to this salad with the addition of cubed tofu, tempeh bacon crumbles, Vegan Feta Cheese, or Vegan No Tuna.
How to Store
Store this Chickpea Cucumber Salad in an airtight container or in a bowl covered with plastic wrap. Place it in the refrigerator and it will stay fresh for up to 2 days, but the sooner you eat it, the better. The lettuce and cucumbers will release moisture as they sit, making the salad soggy. So try to only make what you need the day you serve it.
What to Serve with it
- Main course. Use this Chickpea Cucumber Salad as the starter for a main course like these Cauliflower Steaks with Chermoula Sauce, Black Bean Tacos, Mushroom Bolognese Pasta, or Vegan Black Bean Taquitos.
- Soup. Make a soup and salad combo by pairing it with Spinach Orzo Soup, Red Lentil Soup, Vegan Chicken Noodle Soup, and Three Bean Chili (Vegan).
- Potatoes. Make this dish more filling with the addition of some Vegan Potato Salad, Vegan Scalloped Potatoes, Garlic Smashed Potatoes, or Perfect Baked Potatoes.
- Bread. Serve this Chickpea Cucumber Salad with some warm Vegan Cornbread, Potato Flatbread, toasted sliced bread, or dinner rolls and buns.
I hope you love this Chickpea Cucumber Salad as much as we do. It's so quick and easy to throw together and everyone enjoys it. The crisp, cool flavors are really great during the hot summer, but this dish works year round. Enjoy!
More tasty vegan salad recipes:
- Vegan Greek Salad
- Easy Three Bean Salad
- Tomato Avocado Salad with Balsamic Dressing
- Iceberg Lettuce Salad
- Kale Apple Salad
Chickpea Cucumber Salad
Ingredients
- ½ medium icerberg lettuce head, cut into small pieces
- 1 can (14 oz.) chickpeas, drained
- 2 medium cucumbers, diced
- ¼ medium red onion, diced
- ½ cup salad seed mix sunflower seeds, pepitas, dried cranberries
- ¼ cup chopped dill
- 2 tbsp. sunflower oil olive oil
- 1 tbsp. apple cider vinegar
- ½ tsp. sea salt or to taste
- ¼ tsp. pepper
Instructions
- Place all of the salad ingredients into a large mixing bowl and mix well.
Notes
Add-ins and Substitutes
- Use other types of beans. This salad can also be enjoyed with black beans, kidney beans, cannellini beans, or navy beans. Dried or canned versions are fine.
- Add different vegetables. Add or sub in your favorite veggies. Try this dish with radish, cabbage, corn, bell peppers, zucchini, or tomatoes.
- Substitute another dressing. This simple vinaigrette is delicious, but you can enjoy this Chickpea Cucumber Salad with lots of others, including this Vegan Caesar Dressing or Balsamic Dressing.
- Add more protein. You can add protein to this salad with the addition of cubed tofu, tempeh bacon crumbles, Vegan Feta Cheese, or Vegan No Tuna.
OMG! I am not a cook and I know cooking is not for everybody but Thankyou so much for your recipe because I always use to rubber eats spinach rice now I can make it at home. It is so delicious and easy to make. Try it you will not be disappointed. I paired mines with cod fish, green peppers and onions. Delish!
Thank you, Jackie!