Chickpea Salad with Cucumbers and Tomatoes

A close up of the salad with chickpeas, cucumbers, and tomatoes in a white serving bowl.

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Chickpea Salad with Cucumbers and Tomatoes

This light and refreshing Chickpea Salad with Cucumbers and Tomatoes is loaded with color and texture. This versatile side dish will add a burst of freshness and nutrition to your menu.

Prep Time15

Cook Time0

Total Time15

Course: Salad, Side Dish

Cuisine: American

Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: chickpea salad

Servings:

Calories: 152kcal

Author: Valerie Brunmeier

Ingredients

For the Dressing:

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/2 lemon juiced
1/2 teaspoon minced garlic
1/4 teaspoon salt
freshly ground black pepper to taste

For the Salad:

15 ounce can chickpeas (garbanzo beans) rinsed and drained well
1 English cucumber approximately 2 cups chopped (don't peel)
10 ounce carton red grape or cherry tomatoes halved
1/2 cup diced yellow bell pepper
1/3 cup diced red onion
1/4 cup chopped parsley (I prefer curly parsley for this recipe)

Instructions

Combine the dressing ingredients in a small bowl and set aside.
Combine all the salad ingredients in a large mixing bowl and toss with the dressing. Serve immediately or cover and allow to marinate for an hour or two before serving.

Notes

Promptly refrigerate leftovers in an airtight container and use within 3 to 4 days for the best quality.

Nutrition