Mediterranean-Inspired Cucumber Chickpea Salad

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Using a fork and spoon to mix a bowl of Mediterranean cucumber tomato chickpea salad

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! 

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

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.

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

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.

Using a fork to pick up a bite of Mediterranean cucumber chickpea salad

We hope you LOVE this Mediterranean-inspired cucumber chickpea salad! It’s:

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

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!

Spoon resting in a bowl of cucumber tomato chickpea salad

Mediterranean-Inspired Cucumber Chickpea Salad

A fresh, vibrant Mediterranean-inspired salad with cucumbers, tomatoes, chickpeas, and fresh mint! Perfect for meal prep, or as a versatile spring and summer side dish!
Author Minimalist Baker
Bowl of our Mediterranean cucumber tomato chickpea salad with fresh mint leaves and lemon slices
4.86 from 7 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 (3/4-cup servings)
Course 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 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)


  • 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.


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

Nutrition (1 of 4 servings)

Serving: 1 (three-quarter cup) serving Calories: 170 Carbohydrates: 19.8 g Protein: 5.4 g Fat: 8.5 g Saturated Fat: 1.1 g Polyunsaturated Fat: 1.4 g Monounsaturated Fat: 5.2 g Trans Fat: 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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My Rating:

  1. 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.

  2. 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. :)

  3. 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.

  4. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad it was a hit with your family. Thank you for sharing, Isobel! xo

  5. 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!

  6. 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!

  7. 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!