Description
This refreshing Chickpea Cucumber Salad is bursting with Mediterranean flavor, crunchy veggies, and a touch of honey sweetness. It’s the perfect healthy lunch or light dinner, full of plant-based protein and fiber. Quick to make and great for meal prep, this salad will become a staple in your clean eating routine.
Ingredients
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1 large cucumber, diced (peel if preferred)
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15 oz can garbanzo beans (chickpeas), drained and rinsed
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1/4 cup olive oil
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2 tablespoons white vinegar (or white balsamic vinegar)
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1 tablespoon honey
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1/4 cup mint (or parsley/dill as substitute), chopped
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1/2 cup grape or cherry tomatoes, halved
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1/2 red onion, sliced
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1/2 teaspoon salt
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1/2 teaspoon black pepper
Instructions
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In a large mixing bowl, whisk together the olive oil, vinegar, honey, salt, and pepper.
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Add the cucumber, chickpeas, tomatoes, onion, and herbs.
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Toss gently until evenly coated.
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Serve immediately or chill for 30 minutes to enhance the flavors.
Notes
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Great for meal prep — store in an airtight container in the fridge for up to 3 days.
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Try adding feta cheese or avocado for extra flavor and creaminess.
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White balsamic adds a bit more sweetness if you like a tangy-sweet finish.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg