Mediterranean-Inspired Cucumber Chickpea Salad

How about a 10-minute salad made of vibrant, fresh vegetables and fruit? Friends, that’s how we roll! This Mediterranean-inspired cucumber tomato salad is so versatile and satisfying thanks to protein- and fiber-rich chickpeas. You only need one bowl and nine ingredients!

You can serve it with tofu or fish or wraps of falafel as a quick spring or summer meal. We’ll show you how to make it!

This VIBRANT, throw-it-all-in-a-bowl salad features crunchy cucumbers, sweet ripe tomatoes, aromatic red onion, fresh mint, and chickpeas. Salty vegan feta crumbles and kalamata or olives can be added to the salad.

Then, it’s tossed with a balsamic, lemon, olive oil, and salt and pepper dressing. That’s it. Dinner is served.


1 (15 oz.) Can chickpeas be drained and rinsed? (Or sub 1 1/2 cup homemade).

Finely dice one medium-large English cucumber* (2 cups, 290g).

1/4 cup quartered cherry or grape tomatoes

You can substitute up to half of the mint with parsley.

Red onion, 1/3 cup diced

Fresh lemon juice, 2 Tbsp

2 Tbsp olive oil

1 tsp balsamic (for sweetness).

Add more salt to taste.

1/2 tsp ground black pepper


Toss all ingredients, except vegan feta, in a large bowl. Add the vegan cheese (optional), and mix again. Add more lemon juice to brighten, or olive oil to richen, or vegan saltiness.

Serve chilled or at room temperature. This salad is great with rice, tofu, or Salmon. This salad is also great on toast with avocado or in wraps.

Fresh is best. If not served immediately, a slotted teaspoon will help reduce the excess liquid.

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