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Chickpea and Cucumber Salad Recipe

A refreshing vegan salad mixing protein-packed chickpeas with crisp cucumber and zesty herbs.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 can 400g chickpeas, drained and rinsed
  • 1 large cucumber diced
  • ½ red onion finely chopped
  • 10 cherry tomatoes halved
  • 2 tbsp fresh parsley or cilantro chopped
  • Juice of 1 lemon
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

Method
 

  1. Combine chickpeas, cucumber, onion, tomatoes, and herbs in a large bowl.
  2. Drizzle lemon juice and olive oil over the mix.
  3. Season with salt and pepper, then toss gently to coat.
  4. Chill 5 minutes or serve immediately for crunchy freshness.

Notes

Nutritional Information (per serving)

  • Calories: 210
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 8g

Vitamins and Minerals (approximate % Daily Value per serving)

  • Vitamin C: 40%
  • Iron: 15%
  • Calcium: 8%
  • Vitamin A: 6%
  • Potassium: 10%

Additional Notes / Tips

  • Swap parsley with fresh mint for a cool twist.
  • Add a pinch of chili flakes if you like it spicy.
  • Toasted nuts or seeds bring extra crunch and nutrients.
  • Perfect for meal prep and keeps well refrigerated for 2 days.