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    Home » Appetizers » Tomato Cucumber Chickpea Salad Recipe

    Tomato Cucumber Chickpea Salad Recipe

    Published: May 3, 2016 · Modified: Dec 18, 2020 by Megan Porta · This post may contain affiliate links.

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    This Tomato Cucumber Chickpea Salad is super fresh and delicious. Great solo or as a side or filling for a wrap!

    I accomplished a feat today that I thought could never happen. It’s a big one. Currently in my home, every dish AND every piece of laundry is washed and put away. The stars have aligned just this once and will likely never align again, starting at 3:22 p.m. I have hours to bask in the amazingness of this accomplishment.


    ps. If you are unimpressed with the above paragraph, I may need to re-evaluate our friendship.

    I told you I was on a roll with summer recipes. I made this tasty salad yesterday and also ate most of it yesterday. It is light and packed with flavor. I love the texture that the chickpeas offer, the crunch from the cucumber and the sweetness of the tomatoes.

    This would be a great salad to bring to a summer party or just to have on hand throughout the week. Munch on it for lunch or even use it as a wrap filling.

    I’m off to write threatening signs to anyone who attempts to use a dish or put clothing into the washing machine.

    Enjoy the salad, as well as these amazing ones! Olive Tomato Feta Salad, Feta Chickpea Salad, Black-Eyed Pea Salad

    Tomato Cucumber Chickpea Salad

    Super fresh and delicious little salad. Great solo or as a side or filling for a wrap!
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    Course: Salad
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Servings: 4 servings
    Calories: 336kcal
    Author: Megan Porta

    Ingredients

    • 16 oz. can chickpeas (garbanzo beans), rinsed and drained
    • 10.5 oz. container cherry or grape tomatoes halved
    • 1 cucumber peeled, quartered and sliced
    • 1/4 cup chopped flat-leaf parsley
    • 6 oz. container Feta cheese crumbles
    • Juice from 1/2 of a lime
    • 3 tbsp. white wine vinegar
    • 3 tbsp. extra-virgin olive oil
    • Salt and pepper to taste

    Instructions

    • Combine all ingredients in a large bowl. Mix well. Refrigerate until ready to serve.

    Nutrition

    Calories: 336kcal | Carbohydrates: 22g | Protein: 13g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 798mg | Potassium: 489mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1186IU | Vitamin C: 18mg | Calcium: 272mg | Iron: 2mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!


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    I'm Megan and I am so happy you are here! Whether you are looking for a healthy salad, easy dinner or indulgent dessert, I've got you covered! Let's dig deeper →

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