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Lemon vinaigrette drizzled over the cucumber chickpea salad ingredients.

Cucumber Chickpea Salad

Print Recipe
Delicious 15-minute summer salad served with zesty lemon vinaigrette.
Course Salad
Cuisine American, Greek
Keyword 15 minute recipe, cucumber chickpea salad, easy vegan salad, plant based salad, quick recipes, quickies, summer salad, vegan salad, vegan salad dressing
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 548.7
Author carleigh

Equipment

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

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.

Nutrition

Serving: 1serving | Calories: 548.7kcal | Carbohydrates: 35.6g | Protein: 13.8g | Fat: 43.3g | Saturated Fat: 6.7g | Polyunsaturated Fat: 7.6g | Monounsaturated Fat: 25.1g | Sodium: 778.8mg | Potassium: 901.8mg | Fiber: 14.2g | Sugar: 5.1g | Vitamin A: 284IU | Vitamin C: 43mg | Calcium: 88.9mg | Iron: 3.1mg