Cucumber, tomato & chickpea salad

I make this cucumber, tomato and chickpea salad, on average, once a week. It’s so easy I could probably make it in my sleep. It’s my go to healthy snack or a quick side for lunch or dinner. I’m sure hubs is sick of it at this point but he continues to eat it with a smile on his face so I will continue to make it.

I make a lot of variations of this salad but the recipe below is generally the basis. It takes 5-10 minutes to put together, depending on how good you are with a knife and prepping the veggies, which is really the only work you have to do. This recipe makes a lot but I keep it on hand in the fridge all week long and, as mentioned above, eat it for snacks or serve it alongside whatever I’m having for dinner.

FYI, this salad screams summer. It’s great to bring to a pot luck or a barbecue. It’s a perfect, easy side dish for any summer party.

Cucumber, tomato & chickpea salad

Print Recipe
Cucumber, tomato and chickpea salad
Course Lunch, Side Dish
Cuisine Vegetarian
Prep Time 10 minutes
Servings
servings
Ingredients
Course Lunch, Side Dish
Cuisine Vegetarian
Prep Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Cut the english cucumber lengthwise, then slice it into thin half moon shapes.
  2. Slice the cherry tomatoes in half
  3. In a large bowl, combine the cucumber slices, cherry tomatoes, drained chickpeas, scallions and feta cheese.
  4. Stir in the vinegar and olive oil.
  5. Add salt and pepper to taste and mix well.
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I was not kidding about how easy this is to make. It barely qualifies as a recipe. Feel free to play around with the ingredients as well. You could add some basil for additional freshness, or, sub in crumbled queso fresco instead of feta and stir in cilantro and lime juice for a Mexican variation. Use red onion instead of the scallions for a little more bite. Go ahead and get creative!

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