Cucumber Chickpea Salad
This cucumber chickpea salad comes together in 15 minutes, and showcases amazing lemon vinaigrette that brings the best out of every ingredient.
Why You’ll Love This Recipe
- Quick and simple are the two words I want to see when I’m looking for recipe inspiration. This salad features accessible ingredients and comes together in only 15 minutes!
- Between chickpeas, avocado, and fresh veggies, you get various sources of dietary fiber, plant-based protein, and fats.
- The lemon vinaigrette that comes with this cucumber chickpea salad has no right to be as delicious as it is! It’s simple, practically classic, and it hits the spot every time.
- This is the perfect recipe for the summer: cool, refreshing, and filling at the same time.
Key Ingredients
- Avocados add a creamy, rich texture and a subtle, buttery flavor to a recipe. They are also great at taking on outside flavors.
- Cucumbers bring a cool, crisp texture and a refreshing, mildly sweet flavor.
- Canned chickpeas contribute a hearty base and a plant-based source of protein.
- Pine nuts add a delicate crunch and a rich, buttery flavor. You can also use walnuts, which have a similar earthy quality.
- Lemon vinaigrette provides a tangy, zesty flavor and a light, refreshing acidity that balances out this cucumber chickpea salad as a whole.
Hack It!
- You can sub chickpeas for another type of legume, such as green or brown lentils, beans, or edamame.
- Allergic to nuts? No problem. Omit pine nuts altogether, or swap for sunflower seeds, pumpkin seeds, or sesame seeds.
- In the spirit of being scrappy, feel free to add leftover veggies like herbs, greens, or crunchy bell pepper to avoid throwing them away.
- Vegan feta is optional, and if your local store doesn’t carry it, the salad will still taste delicious. But you can use my tofu vegan feta recipe for a quick homemade alternative.
How to Make Cucumber Chickpea Salad
Step 1: Combine the dressing ingredients in a jar until the mixture is emulsified.
Step 2: Chop and dice the salad ingredients as per directions. Add all salad ingredients to a bowl.
Step 3: Pour the lemon vinaigrette over the vegetables in the bowl.
Step 4: Toss everything together and enjoy!
Frequently Asked Questions
Any mini cucumber you can find is great, such as Persian cucumber or gherkin. However, if you only have access to regular long cucumbers, sub four mini cucumbers listed in the ingredients for one large cucumber.
You’ll have to do extra prep, but the answer is yes! Soak your chickpeas the night before, then boil them on medium low for 1-2 hours until tender.
It takes about one and a half cups of cooked chickpeas for this recipe. You can use the rest to make my vegan fattoush salad, peanut stew with sweet potatoes, or vegan dill dip.
100%, pair this salad with your favorite homemade or store-bought dressing. One of my favorites is vegan green goddess dressing.
Stores in a sealed container in the fridge for up to 3 days.
More 15-Minute Plant-Based Recipes
- Green Goddess Salad Tostadas
- Green Spring Dumpling Soup
- Vegan Caesar Salad with Crispy Tofu
- Fiery Gochujang Noodles
- Giant Vegan Spring Rolls
Just because you’re eating plenty of fruit and veggies, doesn’t always mean your nutritional criteria is met. I have recently collaborated with an amazing women-led supplement company to Complement x PlantYou Essential to help you thrive!
The Recipe: Cucumber Chickpea Salad
Ingredients
- 2 avocados, ripe, cubed
- 4 mini cucumbers, sliced
- 1 red onion, diced
- 15 oz chickpeas, canned, drained and rinsed
- 1 handful mint, diced
- ½ cup vegan feta, crumbled
- ¼ cup pine nuts, or chopped walnuts
Lemon Vinaigrette
- 2 lemons, juiced
- 1 clove garlic, minced
- 1 tsp mustard, Dijon
- ⅓ cup extra virgin olive oil
- ½ tsp dried oregano
- ½ tsp salt
Equipment
Instructions
- Combine the dressing ingredients in a jar.
- Add all salad ingredients to a bowl. Drizzle over the lemon vinaigrette. Toss well. Enjoy!
Notes
- Sub chickpeas for another type of legume, such as green or brown lentils, beans, or edamame.
- Allergic to nuts? Omit pine nuts altogether, or swap for sunflower seeds, pumpkin seeds, or sesame seeds.
- Feel free to add leftover veggies like herbs, greens, or crunchy bell pepper to avoid throwing them away.
- Vegan feta is optional, and if your local store doesn’t carry it, the salad will still taste delicious. But you can use my tofu vegan feta recipe for a quick homemade alternative.
