Cucumber and Chickpea Salad

Cucumber and Chickpea Salad is refreshing, healthy, and packed with flavor and texture. It’s simple. Hearty protein-packed chickpeas are tossed with crunchy cucumber, smoky roasted red peppers, and red onions. It’s all tossed in a creamy red wine vinegar and tahini dressing with just a hint of smokiness from ground sumac. The perfect lunch or side for dinner.

Course Salad

Cuisine Mediterranean

Keyword chickpea salad, cucumber and chickpea salad, Greek salad

Prep Time 10

Cook Time 0

Total Time 10

Servings people

Calories 296kcal

Author Nicole

Cost $12

Equipment

Mixing bowl

Ingredients

2 tbsp + 2 tsp red wine vinegar
2 tsp dijon mustard
2 tsp lemon juice
1 tbsp tahini
1 small garlic clove, grated
1 1/2 tsp sumac
3/4 tsp salt, divided
2 tbsp olive oil
2- 15 oz cans chickpeas, rinsed and drained
3/4 cup chopped roasted red peppers
1/2 cup diced red onion
1 1/2 cups diced cucumber
1/4 cup chopped cilantro

Instructions

Add red wine vinegar, dijon, lemon juice, tahini, garlic, sumac, 1/4 teaspoons salt, and olive oil to a medium bowl. Whisk to combine. Season to taste with salt and pepper.
Add chickpeas, roasted red peppers, red onion, cucumber, cilantro, and remaining salt to the dressing. Toss everything together. Season to taste with salt and pepper.

Nutrition