Chickpea Salad with Cucumbers and Tomatoes
This healthy, summer Chickpea Salad with cucumbers and tomatoes is great for lunch or as a side dish with anything you’re grilling!
I’m always craving chickpeas, it’s my favorite legume and I just can’t get enough! I toss them in any salad I eat for added protein. Some chickpea salad recipes on rotation in my house, this Greek Chickpea Salad which is great for meal prep, this easy Chickpea Egg Salad and this Chickpea Tuna Salad.
With summer cucumbers and tomatoes in season, I make this salad all the time. It’s a great side dish to bring to a BBQ, picnic or backyard gathering, simply double (as pictured here) or triple the recipe.
The best part about this salad is it takes just a few minutes to make, and because it uses canned chickpeas, there’s no cooking.
Can I eat chickpeas from the can?
Canned chickpeas are already cooked and ready to serve. This makes them so convenient to keep on hand when you need to add a quick protein to salads.
Are chickpeas good for weight loss?
If you’re following a Weight Watchers diet, you probably already know chickpeas are 0 points. They are a rich source of vitamins, minerals and fiber, and are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.
- You can modify this recipe with grape or cherry tomatoes, or use a combination.
- Adding bell peppers, Kalamata olives and feta cheese will give this salad a Greek inspired twist.
- Add diced avocado for some healthy fats and creaminess. If making this for a party, add it just before serving.
- Don’t like chickpeas? Swap them out for white canned beans.
- 2 1/4 cups diced cucumbers, partially peeled
- 1 cup diced, seeded tomato
- 1/4 cup diced red onion
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon minced fresh parsley
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt and pepper, to taste
- 15 ounce can chickpeas, rinsed and drained
- Combine all the ingredients together and toss well.
Photo credit: Jesse Larson