This Chickpea Tomato Cucumber Salad will be a hit at your next dinner party or family meal. Not only is this salad mouth watering, it is healthy. Packed with vitamins, minerals, protein, and fiber, it makes a great side dish or contribution to a vegetarian pot luck dinner. Wait no longer, gather up these staple ingredients and put together this quick and easy salad. It is a great way to use summer cucumbers (and tomatoes) when they are abundant and also fresh mint and parsley makes this dish a real treat.
You can make this dish ahead and eat it cold or throw all the ingredients together and enjoy this no-cook meal in just minutes.
And, to top it off, this Chickpea Tomato Cucumber Salad is diabetes-friendly, gluten-free, low-sodium, heart healthy and vegetarian.
Chickpea Tomato Salad
- 2 cups cucumber cubed
- 1 15.5 oz can chickpeas rinsed and drained
- 1 bell pepper stem and seeds removed, chopped
- 1 cup tomato cherry, chopped
- 3 cloves garlic chopped
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar or desired vinegar
- 1/4 cup mint leaves chopped
- 1/4 cup parsley chopped
- Mix all of the ingredients together and enjoy!
Trivia Time: Did you know that February 19th is Pulses Day?
On World Pulses Day, people make efforts in creating awareness about the importance of Pulses in sustainable food production.
What are pulses?
Pulses are the edible seeds of plants in the legume family.
Here are some popular pulses:
* Dry Beans.
* Dry Peas.
* Pigeon Peas.
In addition to our numerous chickpea recipes, we also have quite a few lentil and other dried bean recipes. Make sure to take a look at our searchable recipe database on our website to explore hundreds of dietitian-approved recipes.
Nutrition info is approximate and may contain errors.
Recipe reviewed and updated August 2020.
Rebecca Bitzer loves to empower Registered Dietitian Nutritionists (RDNs) and their clients. Co-author of Welcome to the Rebelution: Seven steps to the nutrition counseling practice of your dreams and Taste the Sweet Rebellion: Rebel against dieting.