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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


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.


  • 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


  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.


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