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!

Course Salad

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 275kcal

Author Tania Sheff

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.

Video

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.

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.

Nutrition