Chickpea And Cucumber Salad
This chickpea and cucumber salad is such an easy, delicious side dish and works with a variety of dishes. From grilled meats to roasted chicken and creamy curries, this salad is the perfect refreshing side dish.
Ingredients and Substitutions
- Chickpeas. I used canned chickpeas/garbanzo beans but you can cook your own if you prefer.
- Cucumber. Mediterranean or Persian cucumbers are my favorite but English cucumbers or baby cucumbers will also work in this recipe.
- Feta cheese. Feel free to leave out the cheese if you prefer to keep this vegan but I love the saltiness it adds. Goat cheese is a good substitute.
- Red onion.
- Fresh herbs: I like using fresh mint and dill but chives, basil and parsley are also delicious.
- For the dressing: Extra virgin olive oil/avocado oil, fresh lemon juice, salt and black pepper. Red wine vinegar can be used instead of lemon juice and feel free to add a spoonful of dijon mustard if you like a mustardy vinaigrette.
- Other additions: Feel free to add any of the following: red bell peppers, Kalamata olives, cherry tomatoes/grape tomatoes or avocado.
How To Make Chickpea And Cucumber Salad
- Prep the ingredients: Drain the chickpeas and rinse under cold water. Thinly slice the cucumber and onion and crumble the feta cheese.
- Make the salad: Combine all the ingredients in a large bowl then dress with olive oil, lemon juice, salt and pepper. Toss to combine.
- Serve: Scatter over the fresh herbs then serve.
Can I Make This Ahead?
The salad and dressing can be made ahead but kept separately, covered in the fridge for up to 24 hours. Once dressed, the cucumber can become soggy so I would suggest keeping the salad undressed for as long as possible before serving. Any leftovers can be kept in an airtight container in the refrigerator for up to 2 days.
Serving Suggestions
As mentioned, this salad is so perfect served alongside almost any main dish. We love it with curried lamb chops, roasted chicken, steak and pork chops. It’s also delicious with curries to add a bit of brightness and texture.
Ingredients
- 14 oz (400g) canned chickpeas drained and rinsed
- 2 Mediterranean/Persian cucumbers thinly sliced
- ½ red onion thinly sliced
- ½ cup feta cheese crumbled
- handful fresh herbs dill, mint, parsley, basil or chives
For the dressing
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1-2 tsp salt to taste
- ½ tsp black pepper
Instructions
- Once drained, add the chickpeas to a large mixing bowl.
- Add the sliced cucumber and red onion and crumble in the feta cheese.
- Dress with olive oil, lemon juice, salt and pepper then toss together. Taste and adjust the seasoning if necessary.
- Scatter over the herbs.
- Serve immediately.