Chickpea Cucumber Salad

Chickpea cucumber salad offers a creative route to a delicious and refreshing side that nixes the classic leafy greens. It pairs nicely with grilled meats and fish, and it also works well as the topping for a sandwich or rice dish. We love how customizable this recipe is. You can add serrano peppers if you prefer spicy bites, or juicy ripe tomatoes if you like a hint of sweetness.

This recipe takes just 10 minutes to prepare and uses common pantry and fridge items. We suggest making a large batch to keep in your fridge so you can add it to various meals throughout the week.

Chickpea Cucumber Salad Ingredients

• Chickpeas: We use canned chickpeas (aka garbanzo beans) because they’re ready to use. This way, you can prep the salad quickly. Just drain and rinse them before adding them in.
• Cucumbers: The cucumbers in this salad soak up the dill and ranch dressing flavors, making them incredibly tasty when you bite into them.
• Feta cheese: The tangy feta complements the mild, refreshing taste of the cucumbers.
• Red onion: We add raw diced red onions to this chickpea and cucumber salad to provide a hint of spice.
• Ranch dressing: The ranch dressing adds savory and creamy flavors to the chickpea cucumber salad.
• Dill: To balance the creaminess of the ranch dressing, we add a sprinkle of fresh dill for aromatic bites.

Directions

Step 1: Combine the ingredients

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In a large bowl, combine the chickpeas, cucumbers, feta cheese and onion, then mix all the ingredients until thoroughly combined. In another bowl, whisk the ranch dressing, dill, salt and pepper. Pour the dressing over the chickpeas and cucumbers, and toss to coat.

Step 2: Refrigerate and serve

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Store the salad in an airtight container, or cover the salad bowl with plastic wrap, and refrigerate it for an hour, or until you’re ready to eat.

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Chickpea Cucumber Salad Variations

• Swap the ranch dressing: Instead of using creamy ranch dressing, consider mixing in a sweet, tangy balsamic or lemon vinaigrette. (Psst: Here’s a quick and easy recipe for balsamic vinaigrette.)
• Toss in some tomatoes: Stir in ripe cherry tomatoes to add a refreshing and sweet flavor to this chickpea cucumber salad.
• Add fragrant seasonings: Try sprinkling in Za’atar or mint to enhance the flavor of this chickpea cucumber salad.

How to Store Chickpea Cucumber Salad

You can store this chickpea cucumber salad in an airtight container in the refrigerator for up to four days. If it becomes dry, add more ranch dressing to freshen it up.

Can you make chickpea cucumber salad ahead of time?

If you’re hosting a dinner or meal prepping for the week, you can make this cucumber chickpea salad beforehand. First, follow the recipe, then store it in the fridge for up to four days, and take it out when you’re ready to dig in.

Can you freeze chickpea cucumber salad?

It’s better not to freeze this chickpea cucumber salad recipe. Freezing can cause the cucumbers to release excess water, resulting in a soggy texture when thawed.

How long does chickpea cucumber salad last?

This chickpea cucumber salad can be stored in the fridge for up to four days. If you have a vacuum sealer, you can keep it packed in the refrigerator for up to five days.

Chickpea Cucumber Salad Tips

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What other vegetables can I add to this chickpea cucumber salad?

To enhance the sweetness of this chickpea cucumber salad, consider adding ripe cherry tomatoes. For a crunchier texture, try tossing in chopped raw carrots. To achieve a creamier taste, mix in some pieces of avocado.

Can I make a vegan version of this chickpea cucumber salad?

With a few simple swaps, you can turn this chickpea cucumber salad recipe vegan. Swap the ranch dressing for a plant-based one or a vinaigrette. Nix the feta for a dairy-free cheese. There are plenty of vegan cheese options available—including feta.

What can I serve with chickpea cucumber salad?

This chickpea cucumber salad is versatile, and you can eat it at any mealtime. Try pairing it with a frittata for breakfast, alongside fried falafel for lunch or with grilled shrimp kabobs for dinner.