Side Dishes, Summer

Cucumber Chickpea Salad

In the realm of wholesome, nutritious, and downright delicious dishes, few recipes shine as brightly as this Cucumber Chickpea Salad. Bursting with flavors, textures, and the goodness of natural ingredients the salad not only delights the taste buds, but also nourishes the body. Whether you’re a health-conscious foodie or simply seeking a new light but satisfying meal, this cucumber chickpea salad recipe is the answer to your cravings.

Cucumber chickpea salad with quinoa

Ingredients

For the Cucumber Chickpea Salad

  • 16 oz can chickpeas – drained and rinsed
  • 1/4 cup chopped red onion
  • 1 small roma tomato, diced
  • 1 medium cucumber, diced
  • 1/2 parsley, chopped
  • 1 cup quinoa, cooked
  • salt and pepper to taste

For the Lemon Tahini Dressing

  • 1 tbsp tahini
  • 1 oz fresh lemon juice
  • 1/4 extra virgin olive oil

How to make Cucumber Chickpea Salad with Lemon Tahini Dressing

For the Salad

  1. Cook the quinoa and set aside.
  2. Drain and rise the chickpeas well and put them in a large bowl.
  3. Dice the tomato, cucumber, and onion and add them to the bowl.
  4. Chop the fresh cilantro and add it to the bowl.
  5. Add the cooked quinoa and mix well to combine.
  6. Prepare the lemon tahini dressing and pour it over the cucumber chickpea salad. Mix well and add salt and pepper to taste.

For the Lemon Tahini Dressing

  1. Combine the lemon juice, tahini, and the olive oil and whisk until well combined.

Suggestions

Serve immediately or chilled.

Enjoy this recipe as a light satisfying lunch, or as a side for a well balanced dinner packed with fresh fruits and veggies.

This cucumber chickpea salad recipe will save well chilled for up to 2 days.

If you like this fresh salad recipe, make sure to check out some of my other popular healthy recipes too!

Gut Healthy Ginger Soup

Fresh Rosemary Salt

Fresh Mango Tomato Salsa

Homemade Butter From Scratch

Fresh Sautéed Okra

Cucumber Chickpea Salad with Lemon Tahini Dressing

5.0 from 1 vote
Course: LunchCuisine: MediterraneanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

0

minutes
Total time

10

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the cucumber chickpea salad
  • 16 oz can of chickpeas, drained and rinsed

  • 1/4 cup chopped red onion

  • 1 small roma tomato, diced

  • 1 medium cucumber, diced

  • 1/2 cup parsley, chopped

  • 1 cup quinoa, cooked

  • Salt and pepper to taste

  • For the Lemon Tahini Dressing
  • 1 tbsp Tahini

  • 1 oz fresh lemon juice

  • 1/4 cup extra virgin olive oil

Directions

  • For the cucumber chickpea salad
  • Cook the quinoa and set aside.
  • Drain and rise the chickpeas well and put them in a large bowl.
  • Dice the tomato, cucumber, and onion and add them to the bowl.
  • Chop the fresh cilantro and add it to the bowl.
  • Add the cooked quinoa and mix well to combine.
  • Prepare the lemon tahini dressing and pour it over the salad. Mix well and add salt and pepper to taste.
  • For the Lemon Tahini Dressing
  • Combine the lemon juice, tahini, and the olive oil and whisk until combined.

Notes

  • Enjoy immediately or chilled.
  • This recipe saves for about 2 days in the refrigerator.

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