Mediterranean Chickpea and Cucumber Salad

This Mediterranean Chickpea and Cucumber Salad is a fresh summery salad that’s chock-full of cucumbers, ripe juicy tomatoes, chickpeas, purple onion and fresh mint leaves.  

This Mediterranean Chickpea and Cucumber Salad is fresh and healthy and so easy to make!  Serve it at your next backyard barbecue or potluck and watch it disappear!

You guys are going to love all of the fresh and healthy flavors in this delicious Mediterranean Chickpea Salad!  I have already made it several times this summer!   It comes together so quickly and effortlessly.  This healthy chickpea salad is best if it sits in the fridge for 30 minutes before serving, so the ingredients can absorb the flavors of simple vinaigrette.

MEDITERRANEAN CHICKPEA SALAD 

• Canned chickpeas (aka garbanzo beans)
• Red onion
• Cucumber
• Kalamata olives
• Cherry tomatoes
• Fresh mint

MEDITERRANEAN CHICKPEA SALAD 

• Add feta cheese
• Add parmesan cheese instead of feta
• Add parsley instead of mint
• Add avocado

This Mediterranean chickpea salad is delicious, filling and inexpensive to make.  You can serve it with mixed greens or arugula,  as a side dish to grilled chicken or salmon, or stuff it inside a pita. 

MORE HEALTHY SALAD RECIPES YOU’LL LOVE

• Mediterranean Quinoa Salad
• Italian Chopped Salad
• Mediterranean Bean Salad

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Yield: 4 servings

Mediterranean Chickpea and Tomato Salad

Prep Time 15 minutes

Total Time 15 minutes

This Mediterranean Chickpea and Cucumber Salad is a fresh summery salad that's chock-full of cucumbers, ripe juicy tomatoes, chickpeas, purple onion and fresh mint leaves.  

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons ground cumin
• sea salt and freshly ground black pepper to taste
• 1 15-ounce can chickpeas (garbanzo) drained and rinsed
• 1-1/2 cups cucumber, partially peeled, seeded and sliced
• 1-1/2 cups heirloom cherry tomatoes (or regular cherry tomatoes), sliced in half
• 3/4 cup red onion, sliced thin (soaked in a small bowl of water for 5 minutes before adding to salad)
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup kalamata olives, sliced in half

Instructions

For the Dressing

1. Whisk the ingredients together in a small bowl and set aside.

For the Salad

1. Soak the sliced onions in a small bowl of water for 5 minutes before adding to the salad
2. Toss the chickpeas, cucumber, tomatoes, red onion, mint leaves and kalamata olives in a medium size bowl.
3. Drizzle the dressing over the ingredients and gently toss.
4. Salt and freshly ground black pepper to taste.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 203Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 187mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 2g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.