Best Cucumber Chickpea Salad Recipes

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CHICKPEA CUCUMBER SALAD



Chickpea Cucumber Salad image

This recipe is a crowd pleaser! My new husband and I bring it to parties, barbecues and other gatherings. It's a light but flavorful side dish that brings a little bit of Greek flavor to any meal. -Kristi Smith, Greenwood, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 8

3 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
4 large cucumbers, seeded and cut into 1/2-inch pieces
2 packages (3-1/2 ounces each) crumbled reduced-fat feta cheese (about 1-1/3 cups)
1 cup finely chopped red onion
1/2 cup reduced-fat ranch salad dressing
2 tablespoons snipped fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine chickpeas, cucumbers, cheese and onion. In another bowl, mix ranch dressing, dill, salt and pepper. Pour over salad; toss to coat. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 620mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

CUCUMBER CHICKPEA SALAD



Cucumber Chickpea Salad image

Make and share this Cucumber Chickpea Salad recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories     Egyptian

Time 15m

Yield 1 salad, 2-4 serving(s)

Number Of Ingredients 12

2 (8 ounce) cans chickpeas, drained
1 cup chopped tomato (or more if you like tomatoes)
1/2 cup minced onion
1/2 cup sliced celery
2 cucumbers, sliced and chopped
2 teaspoons minced garlic
1 teaspoon dill weed
salt & pepper
3 teaspoons lemon juice
1/4 cup olive oil
1/4 teaspoon coriander
1/4 teaspoon cumin

Steps:

  • Mix oil & lemon juice well and set aside.
  • Combine all other ingredients and toss with the oil and lemon juice mixture. Chill before serving and garnish with fresh parsley, if desired.

MEDITERRANEAN CHICKPEA, CUCUMBER AND TOMATO SALAD



Mediterranean Chickpea, Cucumber and Tomato Salad image

This easy salad takes just minutes to make, but should be chilled for at least 45 minutes for flavors to marry. Great served with grilled meats or chicken.

Provided by Marie

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

1 (15 ounce) can chickpeas, drained and rinsed
1 cucumber, peeled and finely chopped
1 cup grape tomatoes, halved
1/4 cup finely chopped sweet onion
1 minced garlic clove
1 tablespoon chopped fresh parsley
1/4 teaspoon dried basil
2 tablespoons grated parmesan cheese
2 tablespoons olive oil
6 tablespoons balsamic vinegar
1/4 teaspoon salt
black pepper

Steps:

  • In a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley, dried basil, and Parmesan cheese.
  • Mix together olive oil and balsamic vinegar, and season to taste with salt.
  • Drizzle over salad and toss until well combined, and adjust seasoning as needed.
  • Cover and refrigerate at least 45 minutes before serving.
  • Serve chilled.

CHICKPEA AND CUCUMBER SALAD WITH FRESH MINT



Chickpea and Cucumber Salad with Fresh Mint image

This Chickpea and Cucumber Salad with Fresh Mint is a refreshing minty salad for any time of year.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

2 cucumbers (about 1 1/2 pounds)
1 3/4 cups canned or cooked chickpeas, rinsed
1/2 cups roughly chopped mint leaves
2 medium carrots, peeled and grated
1/3 cups currants
1 1/2 teaspoons whole fennel seeds
3 tablespoons minced shallots
1/4 cup fresh lemon juice
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

Steps:

  • Peel the cucumbers if they are waxed, and cut in half lengthwise. Scoop out the seeds with a spoon, and discard them. Cut cucumbers into 1/4-inch pieces. Place in a medium bowl.
  • Add remaining ingredients, and toss well to combine. Adjust seasonings if necessary. Serve salad at room temperature.

CUCUMBER-CHICKPEA SALAD WITH HERBED YOGURT



Cucumber-Chickpea Salad with Herbed Yogurt image

Smooth yogurt infused with garlic and herbs, crisp toasted grape leaves, and a chunky blend of chickpea, cucumber, hot pepper, and scallion make this salad especially appealing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 13

1 quart nonfat plain yogurt
1/2 teaspoon minced garlic
1/2 cup plus 1 tablespoon mixed chopped herbs, such as mint, dill, and chives
8 grape leaves, preferably California variety, in brine
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper
2 Japanese or Kirby cucumbers, cut into 3/4 inch pieces
1 long Italian hot pepper, seeded and cut into thin rings
1 cup canned chickpeas, drained and rinsed
2 scallions, green parts only, cut thinly on the bias
Olive oil cooking spray

Steps:

  • Place a large sieve over a bowl, and line it with four layers of cheesecloth. Place the yogurt in the cheesecloth, and tie cheesecloth closed with a rubber band or kitchen twine. Transfer bowl to refrigerator, and let yogurt drain 4 hours. Transfer the thickened yogurt to a bowl; stir in garlic and 1/2 cup chopped herbs. Set the herbed yogurt aside.
  • Place a large nonstick skillet over medium-high heat. When hot, spray skillet with cooking spray. Place 4 grape leaves in the bottom of the skillet. Cook leaves until crisp, 1 to 2 minutes. Spray leaves with cooking spray, and turn them over; cook until crisp on other side, 1 to 2 minutes. Transfer to a plate. Repeat with remaining 4 grape leaves. Set the toasted leaves aside.
  • In a large bowl, whisk together vinegar, olive oil, remaining tablespoon herbs, and salt. Season the vinaigrette with black pepper.
  • Add the cucumbers, hot pepper, chickpeas, and scallions to the bowl with the vinaigrette; toss the salad to combine.
  • Divide cucumber-chickpea salad and herbed yogurt among 4 serving plates. Garnish with toasted grape leaves; serve.

Nutrition Facts : Calories 276 g, Cholesterol 5 g, Fat 8 g, Fiber 3 g, Protein 17 g, Sodium 446 g

CUCUMBER CHICKPEA SALAD WITH DILL



Cucumber Chickpea Salad with Dill image

A found this online on an Egyptian Travel website -- looks like a nice summer salad. Time to make does not include chill time.

Provided by iewe7726

Categories     Egyptian

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans chickpeas, drained
1 cup tomatoes, chopped
1/2 cup onion, minced
1/2 cup celery, chopped
1 cucumber, chopped
2 teaspoons garlic, minced
1 teaspoon dill weed
salt & pepper
3 teaspoons red wine vinegar
1/2 cup olive oil

Steps:

  • Mix oil & vinegar well and set aside.
  • Combine all other ingredients and toss with the oil and vinegar mixture.
  • Chill before serving and garnish with fresh parsley, if desired.

Nutrition Facts : Calories 349.3, Fat 19.8, SaturatedFat 2.7, Sodium 434.4, Carbohydrate 36.9, Fiber 7.2, Sugar 2.4, Protein 7.9

MOROCCO MEETS GREECE (CHICKPEA CUCUMBER SALAD WITH FETA)



Morocco Meets Greece (Chickpea Cucumber Salad With Feta) image

I made Sam#3's Recipe #296860 and didnt quite feel like using it all as a dip, so my sis and me came up with this super yummy, crisp salad. Im sure it would be lovely with some pita bread. I hope youll enjoy it as much as we did. :)

Provided by Lalaloula

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 English cucumber (the long dark green ones)
90 g feta cheese (1/2 packet here)
1 teaspoon dried dill weed
1 teaspoon fresh ground pepper (to taste)
240 g hummus (I used half the recipe of Moroccan Party Dip)
salt

Steps:

  • Wash your cucumber and slice it in half lengthwise. Cut each half again lengthwise and then cut into small pieces.
  • Place in a salad bowl and season with salt and pepper to taste. Add dill weed.
  • Dice Feta finely or crumble over salad.
  • Now add the hummus (store bought or homemade). Mix well to coat everything.
  • If you like add other add-ins of your choice, such as whole chickpeas or olives.
  • Enjoy.

CUCUMBER AND CHICKPEA SALAD RECIPE - (3.7/5)



Cucumber and Chickpea Salad Recipe - (3.7/5) image

Provided by Jaymers

Number Of Ingredients 13

3 tablespoons olive oil
1 (16 ounce) can BUSH'S® Garbanzo Beans, drained
1/2 cup tomato, chopped
1/4 cup red onion, minced
1 rib celery, sliced
1 cucumber, chopped
1 teaspoon garlic, minced
2 tablespoons fresh dill, chopped
1 1/2 teaspoons red wine vinegar
1/2 lemon, juiced
1/2 lime, juiced
cracked black pepper to taste
1 tablespoon fresh parsley, chopped

Steps:

  • Heat 2 tablespoons of the oil in a sauté pan over medium heat. Stir in beans, cover and turn off heat. Set aside. Gently toss all remaining ingredients in a large salad bowl. Add beans. Serve topped with additional parsley, if desired.

CHICKPEA & CUCUMBER SALAD



Chickpea & Cucumber Salad image

Make and share this Chickpea & Cucumber Salad recipe from Food.com.

Provided by Mandy

Categories     Australian

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 (400 g) cans chickpeas, rinsed, drained
2 lebanese cucumbers, halved lengthways, thinly sliced
1 red onion, halved, finely chopped
1/2 cup firmly packed roughly chopped fresh mint leaves
180 g natural yoghurt
1 tablespoon extra virgin olive oil
1 tablespoon tahini paste
salt & freshly ground black pepper

Steps:

  • Combine the chickpeas, cucumber, onion and mint in a large bowl.
  • Combine the yoghurt, oil and tahini in a small bowl. Add yoghurt mixture to the chickpea mixture and stir with a large metal spoon until combined. Taste and season with salt and pepper.

CUCUMBER CHICKPEA SALAD RECIPE - (4.4/5)



Cucumber Chickpea Salad Recipe - (4.4/5) image

Provided by á-48465

Number Of Ingredients 8

1 English cucumber, cut into bite size pieces
1 cup rinsed and drained canned chickpeas
1 tomato diced
1/2 purple onion diced into tiny pieces
2 cloves of garlic minced
1/4 cup feta cheese crumbled
1/2 lemon squeezed
2 tablespoon olive oil

Steps:

  • Cut up the cucumber, tomato, onion and garlic mix together with the chickpeas and feta in one bowl. Squeeze lemon, and pour olive oil over the salad and stir together. Best if you let sit in the fridge to absorb the flavors. Enjoy!

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