Best 3 Cucumber And Chickpea Salad Recipes

Calling all health-conscious foodies! If you're looking for a refreshing and nutritious salad that's bursting with flavor, look no further than ourCucumber and Chickpea Salad. This vibrant dish combines crisp cucumbers, protein-packed chickpeas, tangy red onions, and a zesty dressing for a culinary experience that will tantalize your taste buds.

In addition to the classic Cucumber and Chickpea Salad, we've also included a delicious variation: the Cucumber, Chickpea, and Avocado Salad. This salad takes the original recipe up a notch with the addition of creamy avocado, creating a delightful balance of textures and flavors. For those who prefer a vegan option, we have a Cucumber and Chickpea Salad with Tahini Dressing that uses tahini as the base for a creamy and flavorful dressing.

And if you're looking for a salad with a Mediterranean twist, our Cucumber-Chickpea Salad with Lemon-Tahini Dressing is the perfect choice. This salad features a zesty dressing made with lemon juice, tahini, and garlic, creating a tangy and aromatic flavor profile.

No matter which recipe you choose, our Cucumber and Chickpea Salad is sure to become a staple in your healthy eating routine. So grab your apron and let's get cooking!

Here are our top 3 tried and tested recipes!

MEDITERRANEAN CHICKPEA, CUCUMBER AND TOMATO SALAD

Mediterranean Chickpea, Cucumber and Tomato Salad image

This easy salad takes just minutes to make, but should be chilled for at least 45 minutes for flavors to marry. Great served with grilled meats or chicken.

Provided by Marie

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can chickpeas, drained and rinsed
1 cucumber, peeled and finely chopped
1 cup grape tomatoes, halved
1/4 cup finely chopped sweet onion
1 minced garlic clove
1 tablespoon chopped fresh parsley
1/4 teaspoon dried basil
2 tablespoons grated parmesan cheese
2 tablespoons olive oil
6 tablespoons balsamic vinegar
1/4 teaspoon salt
black pepper

Steps:

In a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley, dried basil, and Parmesan cheese.
Mix together olive oil and balsamic vinegar, and season to taste with salt.
Drizzle over salad and toss until well combined, and adjust seasoning as needed.
Cover and refrigerate at least 45 minutes before serving.
Serve chilled.

CHICKPEA AND CUCUMBER SALAD WITH FRESH MINT

Chickpea and Cucumber Salad with Fresh Mint image

This Chickpea and Cucumber Salad with Fresh Mint is a refreshing minty salad for any time of year.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

2 cucumbers (about 1 1/2 pounds)
1 3/4 cups canned or cooked chickpeas, rinsed
1/2 cups roughly chopped mint leaves
2 medium carrots, peeled and grated
1/3 cups currants
1 1/2 teaspoons whole fennel seeds
3 tablespoons minced shallots
1/4 cup fresh lemon juice
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

Steps:

Peel the cucumbers if they are waxed, and cut in half lengthwise. Scoop out the seeds with a spoon, and discard them. Cut cucumbers into 1/4-inch pieces. Place in a medium bowl.
Add remaining ingredients, and toss well to combine. Adjust seasonings if necessary. Serve salad at room temperature.

CUCUMBER AND CHICKPEA SALAD RECIPE - (3.7/5)

Cucumber and Chickpea Salad Recipe - (3.7/5) image

Provided by Jaymers

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 (16 ounce) can BUSH'S® Garbanzo Beans, drained
1/2 cup tomato, chopped
1/4 cup red onion, minced
1 rib celery, sliced
1 cucumber, chopped
1 teaspoon garlic, minced
2 tablespoons fresh dill, chopped
1 1/2 teaspoons red wine vinegar
1/2 lemon, juiced
1/2 lime, juiced
cracked black pepper to taste
1 tablespoon fresh parsley, chopped

Steps:

Heat 2 tablespoons of the oil in a sauté pan over medium heat. Stir in beans, cover and turn off heat. Set aside. Gently toss all remaining ingredients in a large salad bowl. Add beans. Serve topped with additional parsley, if desired.

Tips:

Choose fresh, crisp cucumbers. English or Persian cucumbers are best, as they have fewer seeds and a milder flavor.
Use canned chickpeas or cook your own. If using canned chickpeas, rinse and drain them well before using.
Chop the vegetables into bite-sized pieces. This will make the salad easier to eat and more visually appealing.
Use a light and flavorful dressing. A simple vinaigrette or yogurt-based dressing is a good option.
Add some fresh herbs for extra flavor. Mint, cilantro, or dill are all good choices.
Serve the salad immediately or chill it for later. The salad will keep in the refrigerator for up to 3 days.

Conclusion:

Cucumber and chickpea salad is a refreshing, healthy, and easy-to-make dish that is perfect for summer. It is packed with nutrients and can be served as a side dish or a main course. With its bright flavors and crunchy texture, this salad is sure to be a hit at any gathering. So next time you are looking for a light and healthy meal, give this cucumber and chickpea salad a try.