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Home / Recipe Index / Dairy-Free / Chickpea Salad With Tomatoes and Cucumbers

Chickpea Salad With Tomatoes and Cucumbers

You'll only need 10 ingredients to make this hearty, vegan salad with bright Mediterranean vibe.

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Wooden bowl and salad utensils with Easy Chickpea Salad With Tomatoes and Cucumbers

I love how quickly you can make this delicious, hearty chickpea salad.

Grab two cans of canned chickpea (or cook it from scratch), chop fresh vegetables, mix them all with herbs, lemon juice, and olive oil, and eat in about 20 minutes.

The chickpea gives it a satisfying creamy texture, and the other ingredients crunch, and so much flavor.

You can start salivating now.

Wooden bowl with Easy Chickpea Salad With Tomatoes and Cucumbers

You’ll only need 10 ingredients to make the chickpea salad:

All ingredients for Easy Chickpea Salad With Tomatoes and Cucumbers: minced garlic, salt, black pepper, cucumber, lemon juice, red onion, cilantro, chickpea, olive oil, and cherry tomatoes

My easy way to cook chickpea, a.k.a. garbanzo beans

  • Buying: try to find the freshest chickpea, because old doesn’t cook evenly, and it won’t be creamy. Middle-Eastern/Mediterranean stores with high merchandise turnover are the best source.
  • Soaking: rinse chickpea and remove any tiny stones/debris; cover with plenty of cold water, add a pinch of baking soda, and soak for minimum 12, maximum 24 hours—the longer the better.
  • Boiling: drain the soaked chickpea, add to large saucepan, add plenty of water and 1/2 teaspoon baking soda, and bring to a boil over high heat; simmer over medium heat until soft—about 90 minutes, depending on size, variety and freshness; they’re ready when soft and start falling apart, but don’t let it get mushy.
  • Do-ahead: you can store cooked chickpea in the fridge for up to 3 days, or freeze for up to two months.

Make the chickpea salad in two quick steps

I make everything in one bowl.

First, I mix together the aromatics and then add the other ingredients.

Mix and you’re good to go.

Three photos showing wooden bowl with ingredients to make Easy Chickpea Salad With Tomatoes and Cucumbers

The chickpea salad is perfect as is, but equally versatile. In the past I added chopped avocado and green pepper. I used finely chopped mint and parsley instead of cilantro. I topped it with labneh.

You can eat it as a main with warm pitta bread, or serve it as a side, with vegetable soup or stew.

Small white bowl with Easy Chickpea Salad With Tomatoes and Cucumbers and silver spoon

I got salads for days. Here are few more for you to check out:

Raw Sprouted Lentil Chili
Vegan Coleslaw With Flaxseed-Cilantro-Ginger Dressing
Seaweed-Vegetable Salad With Ginger-Lemon Dressing

Now you.

What’s your favorite chickpea dish?

Tell me in the comments.

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Wooden bowl with Easy Chickpea Salad With Tomatoes and Cucumbers

Easy Chickpea Salad With Tomatoes and Cucumbers

  • Author: Michal Martinek
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: Serves 2–4 1x
  • Cuisine: American
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Description

Make this fresh, vegan salad in less than 15 minutes, using a handful of simple ingredients. It works as a side as well as a main dish.


Ingredients

Scale
  • ¾ cup (95 g) finely diced, peeled red onion (about 1 medium red onion)
  • 4 tablespoons (60 ml) olive oil
  • 1 tablespoon (15 ml) freshly squeezed lemon juice
  • 1 teaspoon salt
  • ½ teaspoon minced, peeled garlic
  • ¼ teaspoon freshly ground black pepper
  • 3½ cups (510 g) chickpea, freshly cooked, or canned (drained, rinsed)
  • 1 cup (170 g) halved cherry tomatoes (about 15 cherry tomatoes)
  • 1 cup (150 g) diced Persian cucumber (about 2 small Persian cucumbers, or ½ English cucumber)
  • ¾ cup (180 ml) finely chopped cilantro, or parsley

Instructions

  1. In a large bowl, mix together the red onion, olive oil, lemon juice, salt, garlic, and black pepper.
  2. Add the chickpea, tomatoes, cucumbers, and cilantro, and mix to combine.
  3. Serve at room temperature or chilled. Store in the fridge, covered, for up to 2 days.

Notes

This salad is a good building block, which you can easily expand. You can add:

  • diced avocado
  • chopped green bell peppers
  • finely diced jalapeño pepper or other chilies to spice it up
  • chopped almonds
  • chopped fresh mint

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Filed Under: Beginner, Dairy-Free, Featured, Gluten-Free, Main Course, Under 30 min, Vegan

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