Easy Chickpea Cucumber Tomato Salad – Fresh and Simple

This chickpea cucumber tomato salad is one of those recipes you’ll want to keep on repeat. It’s crisp, colorful, and comes together in minutes with simple pantry staples. The flavors are bright and balanced—juicy tomatoes, cool cucumber, and creamy chickpeas with a zesty lemon dressing.

It works as a side, a light lunch, or a quick meal prep option. If you want something fresh that still feels filling, this salad checks all the boxes.

What Makes This Chickpea Cucumber Tomato Salad So Good

• Fresh, bright flavors: Lemon, herbs, and crunchy veggies make every bite lively and clean.
• Hearty and satisfying: Chickpeas add protein and fiber, so this salad actually fills you up.
• Quick to make: No cooking required—just chop, toss, and eat.
• Flexible: Easy to customize with whatever you have on hand, from feta to avocado to olives.
• Great for meal prep: Stays tasty for a couple of days and packs well for lunch.

Ingredients for Chickpea Cucumber Tomato Salad

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 large English cucumber, diced (or 2 Persian cucumbers)
• 2 cups cherry or grape tomatoes, halved (or 3 medium tomatoes, chopped)
• 1/4 small red onion, thinly sliced or finely chopped
• 1/4 cup fresh parsley, chopped (or use cilantro or dill)
• 2 tablespoons fresh mint, chopped (optional but refreshing)
• 1/3 cup crumbled feta (optional, for creaminess)
• 1/4 cup extra-virgin olive oil
• 2–3 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon lemon zest (optional, for extra brightness)
• 1 small garlic clove, finely grated or minced
• 1 teaspoon Dijon mustard (helps emulsify the dressing)
• 1/2 teaspoon dried oregano (or 1 teaspoon fresh)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional, for heat)

Instructions for Chickpea Cucumber Tomato Salad

1. Prep the vegetables: Dice the cucumber, halve the tomatoes, and thinly slice or finely chop the red onion. Chop the parsley and mint.
2. Rinse the chickpeas: Drain and rinse under cold water, then pat dry with a clean towel.This helps the dressing cling better.
3. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon, oregano, salt, black pepper, and red pepper flakes if using. Taste and adjust acidity or salt.
4. Combine: In a large bowl, add chickpeas, cucumber, tomatoes, and red onion. Pour over the dressing and toss gently to coat.
5. Add herbs and feta: Fold in parsley, mint, and feta (if using).Toss again lightly. Taste and adjust seasoning—add a pinch more salt or a squeeze of lemon if needed.
6. Rest and serve: Let the salad sit for 5–10 minutes so the flavors meld. Serve chilled or at room temperature.

How to Store Chickpea Cucumber Tomato Salad

• Refrigerate in an airtight container for up to 3 days.The flavors deepen as it sits.
• Keep delicate add-ins separate: If using avocado or tender herbs like basil, add them just before serving.
• Refresh before eating: Give it a quick toss and add a splash of lemon juice or olive oil if it seems dry.
• Avoid freezing: The texture of cucumbers and tomatoes doesn’t hold up well after thawing.

Why This Chickpea Cucumber Tomato Salad Is Good for You

• Protein and fiber: Chickpeas help keep you full and support steady energy.
• Hydrating veggies: Cucumbers and tomatoes provide water, vitamins, and minerals with very few calories.
• Heart-healthy fats: Olive oil provides monounsaturated fats and antioxidants.
• Anti-inflammatory herbs: Parsley and mint add micronutrients and fresh flavor without extra sodium.

What Not to Do

• Don’t skip salting to taste: Under-seasoned salad can taste flat. Adjust salt after adding feta, since it’s naturally salty.
• Don’t over-chop the tomatoes: Large, clean cuts prevent them from turning mushy and watery.
• Don’t add avocado too early: It can brown and soften. Add it right before serving if using.
• Don’t drown the salad in dressing: Start with less and add more as needed to keep it crisp.

Variations You Can Try

• Mediterranean twist: Add Kalamata olives, capers, and extra oregano.Swap parsley for basil.
• Creamy lemon version: Stir 1–2 tablespoons plain Greek yogurt into the dressing for a tangy, creamy finish.
• Spiced chickpeas: Toss chickpeas with paprika, cumin, and a pinch of chili powder, then lightly toast in a skillet before adding.
• Grain boost: Fold in 1 cup cooked quinoa, farro, or couscous to make it a full meal.
• Vegan and dairy-free: Skip the feta or use a dairy-free alternative. Add diced avocado for creaminess.
• Herb swap: Try dill for a pickle-like vibe, or cilantro with a squeeze of lime instead of lemon.
• Add greens: Serve over arugula or chopped romaine for extra crunch and volume.

FAQ

Can I use dried chickpeas instead of canned?

Yes. Cook 3/4 cup dried chickpeas until tender, then cool completely.

You’ll end up with roughly the same amount as a 15-ounce can.

What if I don’t have Dijon mustard?

You can skip it or use a pinch of ground mustard. The dressing will still be tasty; the mustard just helps it emulsify and adds subtle tang.

How do I keep the salad from getting watery?

Use firm tomatoes, remove any excess seeds if they’re very juicy, and pat the chickpeas dry. Add salt to taste, but avoid over-salting early, which can draw out more moisture.

Is it okay to make this ahead?

Absolutely.

It’s great the next day. For the best texture, add herbs, feta, and any delicate add-ins right before serving.

What protein can I add to make it a full meal?

Grilled chicken, canned tuna, seared shrimp, or baked tofu work well. Keep the seasoning simple so it complements the lemony dressing.

Can I use regular cucumbers?

Yes.

Peel if the skin is thick or waxy and scoop out large seeds to keep the texture crisp.

How can I make it spicier?

Add more red pepper flakes, a pinch of Aleppo pepper, or finely chopped fresh chili. Start small and adjust to taste.

What’s a good substitute for parsley?

Basil, dill, or cilantro all work. Choose based on the flavor profile you like and the rest of your meal.

Final Thoughts

This chickpea cucumber tomato salad is simple, fresh, and dependable.

It’s easy to pull together with pantry staples and a handful of produce, yet it tastes like something special. Keep it as-is for a light, bright side, or bulk it up with grains and protein for a complete meal. Once you make it a couple of times, you’ll probably start riffing on it with whatever’s in the fridge—and that’s part of the fun.

Chickpea Cucumber Tomato Salad - Fresh, Simple, and Satisfying

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Ingredients

  

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 large English cucumber, diced (or 2 Persian cucumbers)
• 2 cups cherry or grape tomatoes, halved (or 3 medium tomatoes, chopped)
• 1/4 small red onion, thinly sliced or finely chopped
• 1/4 cup fresh parsley, chopped (or use cilantro or dill)
• 2 tablespoons fresh mint, chopped (optional but refreshing)
• 1/3 cup crumbled feta (optional, for creaminess)
• 1/4 cup extra-virgin olive oil
• 2–3 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon lemon zest (optional, for extra brightness)
• 1 small garlic clove, finely grated or minced
• 1 teaspoon Dijon mustard (helps emulsify the dressing)
• 1/2 teaspoon dried oregano (or 1 teaspoon fresh)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional, for heat)

Instructions

 

• Prep the vegetables: Dice the cucumber, halve the tomatoes, and thinly slice or finely chop the red onion. Chop the parsley and mint.
• Rinse the chickpeas: Drain and rinse under cold water, then pat dry with a clean towel. This helps the dressing cling better.
• Make the dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon, oregano, salt, black pepper, and red pepper flakes if using. Taste and adjust acidity or salt.
• Combine: In a large bowl, add chickpeas, cucumber, tomatoes, and red onion. Pour over the dressing and toss gently to coat.
• Add herbs and feta: Fold in parsley, mint, and feta (if using). Toss again lightly. Taste and adjust seasoning—add a pinch more salt or a squeeze of lemon if needed.
• Rest and serve: Let the salad sit for 5–10 minutes so the flavors meld. Serve chilled or at room temperature.

Rosie

Sarah is a café cook and weeknight–recipe expert who specializes in simple, and healthy-ish meals. She creates recipes packed with flavor, perfect for anyone who wants great food without spending hours in the kitchen.