Chickpea Cucumber Salad
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!
Servings 2 servings
Calories 275 kcal
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
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 or Vegan Caesar Dressing . Balsamic Dressing
Add more protein. You can add protein to this salad with the addition of cubed tofu, tempeh bacon crumbles, , or Vegan Feta Cheese . 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. Calories: 275 kcal | Carbohydrates: 12 g | Protein: 8 g | Fat: 23 g | Saturated Fat: 3 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 15 g | Trans Fat: 1 g | Sodium: 501 mg | Potassium: 671 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 1281 IU | Vitamin C: 17 mg | Calcium: 79 mg | Iron: 3 mg