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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 mins
Cook Time0 mins
Total Time15 mins
Course: Salad, Side Dish
Cuisine: American
Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: chickpea salad
Servings: 6
Calories: 152kcal
Author: Valerie Brunmeier


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)


  • 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.


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


Serving: 1heaping cup | Calories: 152kcal | Carbohydrates: 16g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 305mg | Potassium: 353mg | Fiber: 5g | Sugar: 3g | Vitamin A: 692IU | Vitamin C: 39mg | Calcium: 45mg | Iron: 1mg