This veggie-filled cucumber chickpea salad is full of fresh vegetables, flavorful herbs, and tossed in a creamy tahini dressing.
Whether you are looking for a quick and easy side dish or a vegetable-packed salad, you will love adding this recipe to your rotation!
Be sure to try my Mandarin Crunch Salad and my Pesto Tortellini Salad next!
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Reasons You'll Love This Recipe
- Vegan & Vegetarian: This recipe is made without any animal-based ingredients and is also dairy-free, making it a great choice for a variety of dietary needs.
- Gluten-Free: We don't use any gluten/wheat products in this recipe.
- Meal Prep Friendly: This chickpea salad can be stored in the fridge for up to three days.
- Travels Well: Simply toss a serving or two into a container and bring it along for work, school, or a picnic.
Ingredient Notes
Chickpeas: I like to use organic canned chickpeas in this recipe for ease and convenience. Drain the liquid from the can and rinse them well.
Cucumbers: Quarter and then chop the cucumbers to make small pieces. If you are planning to store this recipe in the fridge you can remove the seeds to prevent the salad from getting watery or soggy.
Tomatoes: Cherry or grape tomatoes are a great option for this salad but you can use any tomatoes that you have on hand.
Basil: Use fresh basil for the best and freshest possible flavor.
Tahini Dressing: We make a homemade creamy tahini dressing with fresh lemon, tahini, extra virgin olive oil, and more fresh foods and flavors.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Additions
Swap the beans: Though the original recipe calls for garbanzo beans also known as chickpeas, you can also swap them out for white beans.
Double the protein: If you're looking to add extra protein to your diet you can double the chickpeas or add white beans along with the chickpeas.
Add more vegetables: You can add extra flavor, fiber, and nutrients to the salad but incorporating additional vegetables.
Some good options would be red onion if you are looking for something new or double the cucumbers or tomatoes.
Add extra herbs: Fresh herbs are a great way to enhance the flavor of any salad. Fresh dill or fresh mint would be a great choice to add to this salad or perfect to replace the basil with.
Step by Step Instructions
Step 1: Start by mixing together the ingredients for the tahini dressing and set it aside. You can consider making the dressing in advance if you are looking to save a little time.
Step 2: Next, wash the produce and herbs and prep them according to the ingredient list.
Step 3: Combine all ingredients and toss them with the dressing until everything is fully coated. Use more or less dressing as desired.
Step 4: Enjoy right away or store this salad in the refrigerator for up to three days.
Serving Recommendations
This recipe is perfect for a variety of occasions including:
- Meal prepping
- School lunches
- Work lunches
- A side dish
- A large portion for an entree
- Picnic or to-go lunches
- Potlucks
Frequently Asked Questions
Though this recipe is best when enjoyed fresh, you can store it in the refrigerator in an airtight container for up to three days.
Yes! The original recipe calls for a homemade tahini dressing but any Greek or mediterranean dressing works great on this salad.
More Salad Recipes to Try
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Cucumber Chickpea Salad
Ingredients
Cucumber Chickpea Salad
- 1 cup chickpeas
- 1 cup cucumbers diced
- 1 cup cherry tomatoes halved
- ¼ cup basil chopped
- ¼ cup tahini dressing
Tahini Dressing
- 2 tablespoon olive oil
- 1 tablespoon tahini
- 1 tablespoon white wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon cool water
- 1 tbsp lemon juice
- 1 teaspoon maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
Instructions
- Start by mixing together all of the ingredients for the tahini dressing. Stir everything together and set it aside.
- Wash and prep all ingredients for the salad according to the ingredient list.
- Toss the salad ingredients with the tahini dressing until well coated.
- Serve right away or store in a closed container in the refrigerator for up to three days.
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