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Tasty Chickpea Cucumber Tomato Mix

As seen in Fresh, Vibrant Salads for Every Season.

Mix tender chickpeas, diced tomatoes, crunchy cucumbers, and a little bit of zesty red onion. Everything gets tossed in extra virgin olive oil, a splash of fresh lemon juice, minced garlic, plus a sprinkle of Italian herbs. Toss in chopped parsley for that fresh pop. Don't forget to season it up with salt and black pepper so all the flavors shine. You can dig in with just this bowl for lunch, or have it alongside whatever you’re having for dinner. If you want to change it up, toss in feta cheese, pieces of tuna, creamy avocado, leftover quinoa, or some olives—totally up to you.

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Barbara Chef
Created By Sasha
Last updated on Sun, 15 Jun 2025 14:03:34 GMT
A bowl loaded with tomatoes, cucumbers, and chickpeas. Save Pin
A bowl loaded with tomatoes, cucumbers, and chickpeas. | foodthingle.com

I always pull this vibrant chickpea salad together when I want something filling but quick. Seriously, fresh veggies, zippy lemon juice, and good olive oil make it pop every single time. It’s an easy win for lunch or as a side with grilled chicken or fish.

The first time I tried this on a super hot day, I just needed something light. It totally hit the spot and now I find myself making it again and again.

Vibrant Ingredients

  • Salt and black pepper: Add a little at a time and always taste as you go
  • Extra virgin olive oil: Pick one you love the flavor of and go for the peppery stuff if you can
  • Fresh lemon juice: Squeeze it yourself for the best tang and aroma. Skip the bottled stuff here
  • Italian seasoning: Any blend works, but if you’ve got fresh herbs go for it
  • Minced garlic: Use fresh, firm cloves and chop them right before mixing
  • Fresh parsley: Snag the brightest-smelling leaves for a boost of flavor and color
  • Red onion: Thin slices wake everything up and bring a hit of color
  • Roma tomatoes: Ripe but not mushy is best—it keeps things less watery
  • English cucumber: Go for one that’s heavy and blemish-free
  • Canned chickpeas: Rinse them off for the best texture—BPA-free cans if you can find them

Easy Step-by-Step

Rest the Mixture:
If you can, leave the finished salad alone for 10–20 minutes so everything comes together and the flavors pop. The onion softens up and the whole thing gets even tastier.
Combine It All:
Pour your tangy dressing over the veggies and chickpeas. Gently toss everything around with clean hands or two spoons to coat well. Taste and tweak the salt if needed.
Mix Up the Dressing:
Add lemon juice, olive oil, minced garlic, and Italian seasoning to a measuring cup. Toss in some salt and black pepper, then whisk it up with a fork until it looks creamy and golden.
Chop Fresh Ingredients:
Dice up parsley, red onion, tomatoes, and cucumber so each bite is nicely mixed. Scrape it all into a roomy bowl for tossing.
A bowl loaded with chickpeas, tomatoes, and crisp cucumbers. Save Pin
A bowl loaded with chickpeas, tomatoes, and crisp cucumbers. | foodthingle.com

The olive oil really brings out every bit of flavor here. Every time I dig in, I think about hot days on my grandma’s porch, garden in the background, and this salad as the star of the table.

Storage Pointers

Pop leftovers in a airtight container and stash in the fridge—it’ll stay good for two or three days. If you want to toss in avocado or crumbled feta, add them right before serving so nothing gets mushy. Dressings settle, so give the salad a stir before eating.

Swap Options

  • No Roma tomatoes? Halved grape tomatoes or whatever juicy tomatoes you’ve got will work
  • No English cucumber? Use a regular cucumber, but peel off the skin first
  • No lemon juice left? White or red wine vinegar adds a nice punch too
  • Need more protein? Toss in quinoa, briny olives, some avocado, or a bit of canned tuna

How to Serve It

  • Stuff into pita pockets or lettuce cups, or scoop alongside warm hummus and pita bread
  • Makes a chilled side with any grilled or roasted meat
  • Pile it on greens for lunch or spoon onto crunchy sourdough toast
A bowl with chickpeas and fresh veggies. Save Pin
A bowl with chickpeas and fresh veggies. | foodthingle.com

Genuine Mediterranean Flavors

This dish draws on the fresh and lively ingredients you’ll find on most Mediterranean tables—lots of herbs, zingy lemon juice, and a healthy drizzle of olive oil. Chickpeas keep things hearty and help celebrate those easy classic flavors.

Common Recipe Questions

→ Is it cool to use regular garden cucumber instead of English cucumber?

Yup, just pull the peel off your garden cucumber and chop it up. Your salad will still be crunchy and nice.

→ Any swap for Roma tomatoes if I’m out?

If you’ve got grape tomatoes on hand, use about one and a half cups to stand in for Roma tomatoes here.

→ How long does the salad keep its oomph?

It stays tasty for around 2 days in the fridge, but you'll love it most if you eat it up within a few hours after making it.

→ What else can I use instead of lemon juice in the dressing?

Try red or white wine vinegar for a new tang if you don't want to use lemon juice.

→ Got any ideas for extra add-ins?

Go wild with feta, a scoop of tuna, some avocado cubes, quinoa, or even olives. They're all tasty and boost the flavor or protein.

Chickpea Cucumber Bowl

Chickpeas, tomatoes, and cucumber get a punch of lemon and olive oil, then finished with fresh herbs. It's super bright and easy.

Preparation Time
10 Minutes
Cooking Time
~
Overall Time
10 Minutes
Created By: Sasha

Recipe Type: Salads

Skill Level: Simple

Regional Style: Mediterranean

Output: 4 Number of Servings (4 side portions)

Special Diets: Meat-Free, No Gluten

What You'll Need

→ Salad Base

01 3 tablespoons chopped fresh parsley
02 1/4 cup chopped red onion
03 1 1/4 cups chopped Roma tomatoes, about 2 medium ones
04 2 cups diced English cucumber, roughly two-thirds of one
05 1 can chickpeas (15 oz), rinsed and drained

→ Dressing

06 Salt and cracked black pepper, sprinkle as you like
07 1 teaspoon Italian blend seasoning
08 1 1/2 teaspoons garlic, finely chopped
09 2 tablespoons fresh lemon juice
10 1/4 cup good olive oil

→ Optional Additions

11 1/4 cup pitted Kalamata or black olives, sliced
12 3/4 cup quinoa, cooked and cooled
13 1 avocado, cubed
14 1 (5 oz) can tuna in water, fully drained
15 1/3 cup feta cheese, crumbled

Steps to Follow

Step 01

You can eat right away at room temp, or chill for a couple of hours to get the best crunch.

Step 02

Add your dressing straight on top of the salad, toss it all around to coat everything well. Taste and tweak seasoning if you want.

Step 03

Grab a measuring cup and whisk olive oil, lemon juice, garlic, Italian herbs, salt, and pepper until blended and smooth.

Step 04

In a big bowl, dump in the chickpeas, cucumber pieces, tomato chunks, onion, and parsley to get started.

Additional Tips

  1. You can use regular garden cucumber if you peel it, and swap in grape tomatoes for Roma if that's what you have.
  2. Want a different punch? Try white or red wine vinegar instead of lemon juice.
  3. This keeps in the fridge several days, but texture's best the first few hours.

Essential Tools

  • Large bowl for mixing
  • Chopping board
  • Sharp knife
  • Measuring cup for liquids
  • Either a spoon or spatula to stir

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Legumes (chickpeas) are included; dairy (feta) and fish (tuna) are optional but could be there.

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 265
  • Fat Content: 14 g
  • Carbohydrates: 29 g
  • Protein: 7 g