Mediterranean Cucumber Chickpea Salad – Minimalist Baker

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

A contemporary and vibrant salad that takes simply 10 minutes? That’s our model, mates! This Mediterranean-inspired cucumber tomato salad is so versatile and satisfying because of protein- and fiber-rich chickpeas. Plus, simply 1 bowl and 9 substances required!

It’s scrumptious alongside tofu, fish, or falafel wraps for a simple spring or summer time meal. Allow us to present you the way it’s achieved!

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 options crunchy cucumbers, candy ripe tomatoes, fragrant crimson onion, contemporary mint, and chickpeas. Non-obligatory vegan feta crumbles or kalamata olives add a salty contact.

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

It will get tossed in a easy 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:

Contemporary
Crunchy
Vibrant
Herby
Fast & simple
& Excellent for spring + summer time!

It’s a flexible aspect that goes nicely together with your selection of protein or may be paired alongside different Mediterranean-inspired dishes. Strive it with our Italian Herb Tofu Wraps, Kale Falafel Hummus Wraps, Balsamic-Marinated Portobello Pizzas, Lemon & Herb Roasted Rooster Thighs, or Crispy Pores and skin Salmon (Excellent Each Time!).

Extra Refreshing Sides for Spring & Summer season

If you happen to do this recipe, tell us! Depart a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, mates!

Spoon resting in a bowl of cucumber tomato chickpea salad

Prep Time 10 minutes

Whole Time 10 minutes

Servings 4 (3/4-cup servings)

Course Facet

Delicacies Gluten-Free, Mediterranean-Impressed, Vegan

Freezer Pleasant No

Does it preserve? 1-2 Days

1 (15 oz.) can chickpeas, drained and rinsed (or sub ~1 ½ cups selfmade)
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 contemporary mint (or sub as much as half with parsley)
1/3 cup diced crimson onion
2 Tbsp contemporary lemon juice
2 Tbsp olive oil
1 tsp balsamic vinegar (for sweetness)
1/2 tsp sea salt (plus extra to style)
1/2 tsp floor black pepper
1/4 cup vegan feta crumbles (non-obligatory // we like Observe Your Coronary heart // or sub pitted, chopped kalamata olives)

Place all substances (besides vegan feta) in a medium-sized bowl and toss nicely to mix. Add the vegan feta (non-obligatory) and toss once more. Style and modify, including extra 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 easy meal. It’s additionally scrumptious on avocado toast and in wraps.
Finest when contemporary. The cucumber will proceed to launch liquid because it sits, so if not serving instantly, it’s good to serve with a slotted spoon to cut back extra liquid.

*If not utilizing an English cucumber, minimize lengthwise and scrape out the seeds to take away extra liquid.
*Vitamin info is a tough estimate calculated with out non-obligatory substances.

Serving: 1 (three-quarter cup) serving Energy: 170 Carbohydrates: 19.8 g Protein: 5.4 g Fats: 8.5 g Saturated Fats: 1.1 g Polyunsaturated Fats: 1.4 g Monounsaturated Fats: 5.2 g Trans Fats: 0 g Ldl 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