Is cucumber chickpea salad healthy?

Yes, cucumber chickpea salad is generally a healthy option. It's packed with fiber, plant-based protein, vitamins, and minerals from the chickpeas and cucumber. Plus, it's often low in calories and fat, depending on the dressing used.

How long does cucumber chickpea salad last?

Cucumber chickpea salad typically lasts for 3-5 days in the refrigerator when stored properly in an airtight container. Keep in mind the cucumber can release water over time, so it may become a bit watery.

What goes well with cucumber chickpea salad?

Cucumber chickpea salad pairs well with a variety of dishes. It's a great side dish for grilled chicken, fish, or tofu. It also works well in wraps, sandwiches, or as a topping for crackers.

Can I freeze cucumber chickpea salad?

Freezing cucumber chickpea salad is not recommended. The cucumber becomes very mushy and watery when thawed, significantly affecting the texture and taste.

What are some variations of cucumber chickpea salad?

Popular variations include adding ingredients like feta cheese, red onion, bell peppers, tomatoes, fresh herbs (dill, parsley, mint), or different dressings like lemon vinaigrette, tahini dressing, or yogurt-based dressing.

What is the best way to store cucumber chickpea salad?

The best way to store cucumber chickpea salad is in an airtight container in the refrigerator. This helps to prevent it from drying out and keeps it fresh for longer.

Cucumber Chickpea Salad With Incredibly Creamy Dreamy Texture 2026

Name: Cucumber Chickpea Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 (15 oz) cans chickpeas, rinsed and drained; 1 large English cucumber, diced; 1 pint cherry tomatoes, halved; 1/2 small red onion, finely diced; 1/2 cup chopped fresh parsley or dill; 1/2 cup full fat plain Greek yogurt; 1/4 cup mayonnaise; 2 tablespoons fresh lemon juice; 1 tablespoon extra virgin olive oil; 2 cloves garlic, minced; 1 teaspoon dried dill; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly cracked black pepper

Cucumber Chickpea Salad

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A vibrant Mediterranean salad with a creamy dreamy dressing. It combines simple fresh ingredients for a refreshing and satisfying dish perfect for busy weeknights.

Author: Harmony
Prep Time: 15min
Cook Time: 0min
Total Time: 15min
Yield: 6 servings 1x
Category: lunch
Method: no cook
Cuisine: Mediterranean

Ingredients

Scale

2 (15 oz) cans chickpeas, rinsed and drained
1 large English cucumber, diced
1 pint cherry tomatoes, halved
1/2 small red onion, finely diced
1/2 cup chopped fresh parsley or dill
1/2 cup full fat plain Greek yogurt
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 teaspoon dried dill
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper

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Instructions

Place diced cucumber, halved tomatoes, diced onion, and rinsed chickpeas in a large mixing bowl.
In a medium bowl, whisk together Greek yogurt, mayonnaise, lemon juice, olive oil, minced garlic, dried dill, salt, and pepper until smooth.
Pour the dressing over the salad ingredients.
Gently fold everything together until evenly coated.
Let the salad rest for 15 to 20 minutes before serving to allow flavors to meld.

Notes

For best results, pat chickpeas dry before using. Salad can be made ahead and stored in the fridge for 3 to 4 days. Add fresh herbs just before serving for maximum vibrancy.

Nutrition

Serving Size: 6
Calories: 220
Sugar: 5
Sodium: 450
Fat: 11
Saturated Fat: 2
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 22
Fiber: 6
Protein: 8
Cholesterol: 5

Find it online: https://www.homestyletable.com/cucumber-chickpea-salad/