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This vegan chickpea salad with crisp cucumbers, aromatic tomatoes and basil has a subtle garlic flavor profile balanced by a fresh and zesty lemon dressing. Simple, light and refreshing while also filling and nutritious!
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Vegan Cucumber Chickpea Salad
If you are looking for something extra delicious and refreshing to make with a can of chickpeas besides vegan tuna, a smashed chickpea sandwich or garbanzo bean stew, then this cucumber chickpea salad recipe is for you! It can be enjoyed as a cold salsa with chips and flatbread, spooned over creamy hummus, inside tacos or alongside this pesto potato salad.
There’s no cilantro present here at all, instead the vibe is very Mediterranean with lots of fresh basil and onion chives. Crumble some dairy free feta on top, maybe add a few black olives, fresh dill and oregano for a lovely Greek variation of the basic recipe. (Both Violife and Follow Your Heart offer an amazing plant-based feta).
About the Chickpeas
You’ll need a large 28 oz can of buttery chickpeas aka garbanzo beans here. A good for you protein packed legume with a unique nutty and earthy flavor profile. You are welcome to cook some from scratch if desired, alternatively you can totally riff on the original recipe and use cannellini or navy beans instead. Be a rebel, go wild!
Ingredient Tips + FAQ
- Cucumbers– English cucumbers have a nice firm texture and are readily available at most markets so I used them here. If you can find Persian cucumbers by all means slice them up and use them instead, their crisp texture and size is absolutely perfect for this salad.
- The Tomatoes – Juice heirloom tomatoes in different colors are divine if available! Otherwise go for a medley of colorful cherry tomatoes cut in half through the center. You want as much juice here as possible.
- Fresh Basil – The unique flavor of this delicate summery herb brings it all together like the pretty bow on a gift, or the icing on a cake. Don’t leave it out.
- Pasta salad variation – Expand on the original idea and turn it into a lovely pasta salad by adding a cup or two of cooked and rinsed Fregola pasta / Italian cous-cous, farro, orecchiette, orzo and even gluten free quinoa.
On Storage
This salad is best enjoyed the day it is made for the best texture of the cucumbers and tomatoes. However the leftovers can be refrigerated for a couple of days and will still taste lovely as the flavors get to marry overnight. A great snack to pack in the cooler for a day at the beach to scoop up with some crispy chips or tortilla bread.
serving suggestions
- Vegan chicken
- Jackfruit ribs
- Artichoke pasta salad
- Vegan flatbread
- Quinoa flatbread
- Vegan Gyros.
how to make vegan cucumber chickpea salad
5 from 1 vote
Vegan Cucumber Chickpea Salad
This vegan chickpea salad with crisp cucumbers, aromatic tomatoes and basil has a subtle garlic flavor profile balanced by a fresh and zesty lemon dressing. Simple, light and refreshing while also filling and nutritious!
Print Recipe
Prep Time:15 minutes mins
Total Time:15 minutes mins
Ingredients
- 28 oz can chickpeas
- 1 English cucumber diced
- 1.5 lb tomatoes heirloom for cherry variety
- 1 purple onion diced
- 1-2 clove garlic grated
- 1 lemon juiced + zested
- 2 Tbsp capers roughy chopped
- 3 Tbsp extra virgin olive oil
- 1 red chili pepper
- 1/3 cup fresh basil thinly sliced
- 1/3 cup onion chives snipped
- sea salt + black pepper to taste
US Customary - Metric
Instructions
Drain and rinse the chickpeas then add them to a large salad bowl together with the grated garlic and lemon zest. Mix well.
28 oz can chickpeas, 1-2 clove garlic, 1 lemon
Add the diced cucumber, tomatoes, onion, capers and chili pepper if using. Sprinkle with a pinch of coarse sea salt then squeeze the lemon juice over the top. Drizzle with the olive oil and allow to macerate for 5 minutes.
1 English cucumber, 1.5 lb tomatoes, 1 purple onion, 1 lemon, 2 Tbsp capers, 1 red chili pepper, 3 Tbsp extra virgin olive oil
Add the basil and onion chives and give your salad a really good toss to coat well with the dressing. Adjust seasonings with sea salt flakes and extra lemon juice to taste. (When in doubt it probably needs more lemon).
1/3 cup fresh basil, 1/3 cup onion chives, sea salt + black pepper
WFPB + Plantricious
Omit the olive oil or replace with tahini or more lemon juice to stay compliant.
Notes
- Cucumbers- English cucumbers have a nice firm texture and are readily available at most markets so I used them here. If you can find Persian cucumbers by all means slice them up and use them instead, their crisp texture is perfect for this salad.
- The Tomatoes - Juice heirloom tomatoes in different colors are divine if available! Otherwise go for a medley of colorful cherry tomatoes cut through the center.
- Pasta salad - Expand on the original idea and turn it into a lovely pasta salad by adding a cup or two of cooked and rinsed Fregola pasta / Italian cous-cous, farro, orzo or gluten free quinoa.
- Storage - This salad is best enjoyed the day it is made for the best texture of the cucumbers and tomatoes. However the leftovers can be refrigerated for a couple of days and will still taste lovely as the flavors get to marry overnight. A great snack to pack in the cooler for a day at the beach alongside a bag of chips.
Nutrition
Calories: 224kcal | Carbohydrates: 29g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 450mg | Potassium: 622mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1263IU | Vitamin C: 41mg | Calcium: 82mg | Iron: 2mg
Course: Salad
Cuisine: Mediterranean
Keyword: chickpea salad, vegan salad
Servings: 6 people
Calories: 224kcal
Author: Florentina
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