Jump into BBQ season with re-invigorating ingredients like cucumber, cilantro, and mint with this super-simple Cucumber and Chickpea Salad recipe. Six ingredients and ten minutes is all you need to pull this off at moment’s notice. Every bite has something special to offer. Vegan and gluten-free.

This chickpea salad is super easy and delicious. It’s refreshing and best of all – it takes about 10 minutes to whip up, making it ideal for summer when it’s too hot to cook and turn the oven on.

When choosing canned chickpeas, try going for a good brand and don’t pick the cheapest. There’s a huge difference in high quality chickpeas, not only do they taste better but they’re creamy and have a far better texture. Even better, if you have the time, use dried chickpeas, soak overnight and boil in water. This works particularly well, if your family (like ours) eats heaps of chickpeas. They freeze really well and can be thrown into all sorts of recipes.

I used fresh coriander (cilantro) and mint leaves in this salad, which gives freshness and great flavor. Feel free to swap them for parsley, basil or even tarragon which would work well too.

Nutritional benefits: Why Eat Pulses?

Pulses are a great source of protein, fiber (soluble and insoluble) and essential vitamins and minerals. While soluble fibre helps to decrease blood cholesterol levels and control blood sugar levels, insoluble fibre helps with digestion and regularity.

According to Health Canada, Canadian women need 25 grams of fibre per day and men need 38 grams of fibre per day, but most Canadians are only getting about half that much. Eating just 125 mL (1/2 cup) of cooked pulses provides 7 – 17 g of fibre.

Pulses provide substantial amounts of vitamins and minerals including iron, potassium, phosphorus, magnesium and zinc. Pulses are also abundant in B vitamins including folate, thiamin and niacin.

plate of chickpea herb salad on a bed of sliced tomatoes

How to Keep Your Fresh Herbs at Their Best

Here are my tips on how to keep your herbs fresh and bursting with flavor.

  • Store them in the fridge as soon as you get home after a grocery trip
  • When washing herbs, make sure to always use cold water to prevent wilting
  • Wash herbs thoroughly before storing in the fridge. I find unwashed herbs decay faster because of surface debris and bacteria
  • Store herbs in the fridge in an airtight container wrapped loosely in wet paper towel

Ingredients for Making Chickpea Salad

  • Cucumber
  • Cooked chickpeas
  • Salt
  • Coriander, fresh
  • Mint leaves
  • Sumac
  • Tomato

How to Make Chickpea Salad in 3 Easy Steps

  1. In a medium bowl, add all ingredients, except the tomato.
  2. Gently mix to combine
  3. Serve on a bed on sliced tomato

Top Tips for Making Chickpea Salad

  • This salad can be made in advance and stored in the fridge
  • Serve this salad as it is or as a side with grilled fish
  • Makes a great topping for baked potatoes
  • Feel free to add different herbs and spices for your preference

More Healthy Chickpea Recipes You Might Like:

What’s your favorite way to eat chickpeas?
If you try this recipe, would love to hear from you!

Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and twitter! Can’t wait to see your photos.

Desi~liciously Yours, Shahzadi
chickpea salad recipe
5 stars (1 review)

Get the Recipe:

Chickpea Cucumber and Fresh Herb Salad

Prep Time: 10 mins
Total Time: 10 mins
Yield: 3 people
Jump into BBQ season with re-invigorating ingredients like cucumber, cilantro and mint with this super-simple Chickpea Cucumber and Fresh Herb Salad recipe. Six ingredients and ten minutes is all you need pull this off at moment’s notice. Every bite has something special to offer. Vegan and gluten free

Ingredients
 

  • 1 cucumber, large, cut in small pieces
  • 2 cups cooked chickpeas
  • 1/2 tsp salt
  • 1/2 cup coriander, fresh, chopped
  • 1/2 cup mint leaves, fresh, chopped
  • 1 tsp sumac
  • 1 tomato, large

Instructions
 

  • In a medium bowl, add all ingredients, except the tomato.
  • Gently mix to combine
  • Serve on a bed on sliced tomato

Notes

  • This salad can be made in advance and stored in the fridge
  • Serve this salad as it is or as a side with grilled fish
  • Makes a great topping for baked potatoes
  • Feel free to add different herbs and spices for your preference

Nutrition Information:

Calories: 229kcal (11%)Carbohydrates: 39g (13%)Protein: 12g (24%)Fat: 4g (6%)Saturated Fat: 0.4g (2%)Polyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 611mg (25%)Potassium: 783mg (22%)Fiber: 11g (44%)Sugar: 9g (10%)Vitamin A: 2950IU (59%)Vitamin C: 29.7mg (36%)Calcium: 70mg (7%)Iron: 3.1mg (17%)

Keep in mind that the nutritional values provided are approximations and suggestions. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Fusion, Mediterranean
Course: Main
Author: Shahzadi Devje
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.