Mediterranean Cucumber Chickpea Salad – Minimalist Baker

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A Fork and a Bowl Mixing Mediterranean Cucumber Tomato Chickpea Salad

A fresh And lively Salad is what it takes 10 minutes? This is our style, friends! So is this Mediterranean-inspired cucumber tomato salad versatile And satisfying thanks to protein- and fiber-rich chickpeas. Plus, just 1 bowl And 9 ingredients Necessary!

It’s delicious alongside tofu, fish or falafel wraps for an easy spring or summer meal. Let us show you how it’s done!

Olive oil, black pepper, balsamic vinegar, salt, red onion, tomato, vegan feta, lemon, chickpeas, mint and cucumber.

this Vibrating, throw it all in a bowl The salad features crunchy cucumbers, sweet ripe tomatoes, fragrant red onions, fresh mint and chickpeas. Optional vegan feta crumble or Kalamata olives add a salty touch.

Vegan feta, olive oil, lemon, salt, pepper, balsamic vinegar and a bowl of diced cucumber, tomato, parsley, onion and drained chickpeas.

It gets thrown into one Simple lemon, olive oil, balsamic dressing And seasoned with salt and pepper! And that it is. Dinner is served.

Pick a bite of Mediterranean Cucumber Chickpea Salad using a fork

We hope you love this Mediterranean-inspired Cucumber Chickpea Salad! This is:

fresh
crunchy
lively
Herbie
Fast and easy
And perfect for spring + summer!

It’s a versatile side that goes well with your favorite protein or can be paired with other Mediterranean-inspired dishes. Try it with our Italian Herb Tofu Wraps, Kale Falafel Hummus Wraps, Balsamic-Marinated Portobello Pizza, Lemon and Herb Roasted Chicken Thais, or Crispy Skin Salmon (perfect every time!).

A fresher side for spring and summer

Let us know if you try this recipe! Leave a comment, rate and don’t forget to @ tag a photominimalistbaker on Instagram. Cheers, friends!

Spoon rest into a bowl of cucumber tomato chickpea salad

Q. Time 10 minutes

total time 10 minutes

serving 4 (3/4-cup serving)

course the side

cuisine Gluten-free, Mediterranean-inspired, vegan

Freezer friendly no

Does it keep? 1-2 days

  • 1 (15 oz.) can Chickpeas, drained and rinsed (or sub ~ 1 ½ cups homemade)
  • 1 medium large English cucumber*, finely chopped (1 cucumber yields ~ 2 cups or 290 grams)
  • 3/4 the cup Cherry or grape tomatoes, quartered
  • 2/3 the cup Finely chopped fresh mint (or sub up to half with parsley)
  • 1/3 the cup Chop red onion
  • 2 table spoon Fresh lemon juice
  • 2 table spoon olive oil
  • 1 teaspoon Flavored vinegar (for sweets)
  • 1/2 teaspoon Sea salt (more to taste)
  • 1/2 teaspoon Ground pepper
  • 1/4 the cup Vegan Feta Crumble (optional // We like to follow your heart // or sub pitted, chopped olives)

  • Place all ingredients (except vegan feta) in a medium-sized bowl and toss well to combine. Add vegan feta (optional) and toss again. Taste and adjust, adding more lemon juice for brightness, olive oil for richness, or vegan feta for saltiness.

  • Serve chilled or at room temperature. We like to pair this salad with brown rice and tofu or salmon for a simple meal. It’s also delicious on avocado toast and in a wrap.

  • Fresh is best. Cucumbers will continue to release liquid as they sit, so if not serving immediately, it’s best to serve with a slotted spoon to reduce excess liquid.

*If not using English cucumbers, cut lengthwise and scrape out seeds to remove excess liquid.
*Nutrition information is a rough estimate calculated without optional ingredients.

Worship: 1 (three-quarter cup) serving Calories: 170 Sugars: 19.8 g Protein: 5.4 g Fat: 8.5 g Saturated Fat: 1.1 g Polyunsaturated Fats: 1.4 g Monounsaturated Fat: 5.2 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 422 mg Potassium: 338 mg Fiber: 6.1 g Sugar: 5.4 g Vitamin A: 617 IU Vitamin C: 12 mg Calcium: 76 mg Iron: 2.8 mg



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