A fresh and vibrant salad that takes just 10 minutes? That’s our style, friends! This Mediterranean-inspired cucumber tomato salad is so versatile and satisfying thanks to protein- and fiber-rich chickpeas. Plus, just 1 bowl and 9 ingredients required!
It’s delicious alongside tofu, fish, or falafel wraps for an easy spring or summer meal. Let us show you how it’s done!
This VIBRANT, throw-it-all-in-a-bowl salad features crunchy cucumbers, sweet ripe tomatoes, aromatic red onion, fresh mint, and chickpeas. Optional vegan feta crumbles or kalamata olives add a salty touch.
It gets tossed in a simple lemon, olive oil, balsamic dressing and is seasoned with salt and pepper! And that’s it. Dinner is served.
We hope you LOVE this Mediterranean-inspired cucumber chickpea salad! It’s:
Fresh
Crunchy
Vibrant
Herby
Quick & easy
& Perfect for spring + summer!
It’s a versatile side that goes well with your choice of protein or can be paired alongside other Mediterranean-inspired dishes. Try it with our Italian Herb Tofu Wraps, Kale Falafel Hummus Wraps, Balsamic-Marinated Portobello Pizzas, Lemon & Herb Roasted Chicken Thighs, or Crispy Skin Salmon (Perfect Every Time!).
More Refreshing Sides for Spring & Summer
- Minty Watermelon Cucumber Salad (Vegan)
- Strawberry Spinach Salad with Candied Hazelnuts
- Grilled Corn Salad with Vegan Chipotle Ranch Dressing
- Summer Tomato & Cantaloupe Salad
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Mediterranean-Inspired Cucumber Chickpea Salad
Ingredients
- 1 (15 oz.) can chickpeas, drained and rinsed (or sub ~1 ½ cups homemade)
- 1 medium-large English cucumber*, finely diced (1 cucumber yields ~2 cups or 290 g)
- 3/4 cup cherry or grape tomatoes, quartered
- 2/3 cup finely chopped fresh mint (or sub up to half with parsley)
- 1/3 cup diced red onion
- 2 Tbsp fresh lemon juice
- 2 Tbsp olive oil
- 1 tsp balsamic vinegar (for sweetness)
- 1/2 tsp sea salt (plus more to taste)
- 1/2 tsp ground black pepper
- 1/4 cup vegan feta crumbles (optional // we like Follow Your Heart // or sub pitted, chopped kalamata olives)
Instructions
- Place all ingredients (except vegan feta) in a medium-sized bowl and toss well to combine. Add the 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 love pairing this salad with brown rice and tofu or salmon for a simple meal. It’s also delicious on avocado toast and in wraps.
- Best when fresh. The cucumber will continue to release liquid as it sits, so if not serving immediately, it’s nice to serve with a slotted spoon to reduce excess liquid.
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Corelia says
I find it funny that I have a four star comment on this recipe from a year ago, because I now LOVE this salad and have made it too many times to count (three times in the last week alone!) ! ;) When the garden is bursting with tomatoes and cucumbers I can whip this up in no time- it’s super simple, super quick, and soooooo delicious! The only adaptations I make are to add a little more tomatoes, go a little scant on the salt and olive oil, and add ~2 tsp of maple syrup. Thanks MB for another great recipe!
Whoop! Thank you for the updated review, Corelia! xo
Shirley says
I made this today but didn’t realize until I was getting started that I didn’t have cucumbers. Or feta. But I had everything else and it was still really good. I will go buy cucumbers and make this again tomorrow. Thanks for this recipe. It will be a staple.
We’re so glad it still turned out well! Thank you for sharing, Shirley! xo
Corelia says
This is pretty good, considering how simple it is to prepare! I think the whole process took me less than 10 min. I added some maple syrup to the dressing and I really liked the flavor afterwards. In fact, the dressing tasted really similar to the Lemony White Bean Salad (that’s my all-time favourite recipe from this site, by the way, with adaptations!) I also put in some quinoa, and in lieu of regular unseasoned chickpeas, I made Crispy BBQ Chickpeas for added flavors. As far as a quick and easy lunch goes, this is a solid recipe. :)
Laura says
Great salad. Made this as a light afternoon snack and it was super delicious. Have added some fresh diced jalapeño for a bit of added spice.
We’re so glad you enjoyed the salad, Laura! Thank you for sharing! xo
Isobel says
This was a delicious recipe. My family thoroughly enjoyed it. I didn’t have any onions or onion powder so I omitted that(the onion haters were thrilled). My dad who doesn’t like cucumbers said he would eat it again. Thank you for sharing it
Amazing! We’re so glad it was a hit with your family. Thank you for sharing, Isobel! xo
Danielle says
So yummy! This will be my new go-to easy but flavorful lunch for spring and summer! I think next time I’ll add some quinoa. Thank you so much!
We’re so glad you enjoyed it, Danielle. Thanks so much for the lovely review! xo
Shelley says
I made this salad night before last and my husband and I both loved it! He’s still talking about it! I added the kalamata olives, and increased the amount of lemon juice because I only had Meyer lemons on hand. We will be making this again soon.
Thanks for your wonderful recipes!
Yay! Thanks so much for the wonderful review, Shelley!
Alicia says
Made this – it’s delicious, light, and refreshing. I added finely diced red pepper for extra crunch, and did a combo of both parsley and mint. I think the herbs take it over the top! Thanks for a quick and tasty side salad. I’ll be making this again!
We’re so glad you enjoyed it, Alicia. Thanks so much for the lovely review! xo