This healthy high protein Chickpea Cucumber Tomato Salad recipe is simple and ready in a few minutes, made with fresh vegetables, herbs, and a simple lime dressing. This chana salad is an excellent side dish and is Vegetarian + Vegan.
For the weekly meal-prep, I usually cook chickpeas using the pressure cooker in big batches and then freeze the cooked chickpeas in 1.5-2 cups quantity and use them in recipes like chickpea coconut curry, chickpea sandwich, and chickpea salad instead of canned chickpeas.
Salads like this one and my cucumber salad with greek yogurt dressing and beetroot chickpea salad are easy to whip up, and come together in just 15 minutes. I also enjoy adding avocado slices to this salad for an extra health boost. Be sure to check out my favorite avocado cucumber salad on my blog!
If you are using canned chickpeas, it takes only a few minutes to make this salad as there is no cooking.
If you love Lentils & Beans and are looking for more Instant Pot Indian Recipes? Here are my 22+ Instant Pot Lentils & Beans Recipes you must try.
Why you'll love this Indian Chickpea Salad
- It's protein-packed, nut-free, vegetarian, and vegan/dairy-free.
- It’s super refreshing with fresh flavors.
- It fills you up – satisfying!
- It’s easy to make!
- It uses healthy ingredients!
- great for lunch, potlucks, and picnics.
Ingredients
- Chickpeas (aka garbanzo beans): You can use canned or cooked chickpeas. If using canned, then drain and rinse it. I have cooked the dried chickpeas using Instant Pot Chickpeas method.
- Vegetables: Cucumber, onions, and tomatoes.
- Herbs: I used cilantro (coriander leaves), but feel free to use dill leaves, or parsley, or any other fresh herbs you have. Make sure to chop them just before using them for maximum freshness.
- Olive oil: Good quality extra virgin olive oil works best.
- Lime juice: I used the juice of half a lime. Feel free to increase or decrease according to your preference.
- Seasoning: salt, black pepper
How to Make Chickpea Cucumber Salad
Add 1.5 cups of boiled or canned chickpeas, 1 cup cucumber (diced), ½ cup onion (diced), 1 cup tomatoes (dee-seeded, and diced), and ¼ cup of coriander leaves to a large bowl.
Then drizzle 1 tablespoon olive oil, squeeze the juice of half a lime, and add seasonings like roasted cumin powder (optional), salt, and ground black pepper.
Toss everything well and serve chickpea cucumber tomato salad immediately. You can garnish with your favorite nuts and seeds.
What To Serve with Chickpeas Cucumber Salad
This chickpea salad is hearty and wholesome and can be served as a main. It also pairs well with soups, roasted veggies, or sandwiches.
Meal Prep and Storage
- Make-Ahead: You can cook the chickpeas and prep the veggies and herbs the night before serving. When you are ready to serve, mix the salad ingredients with the dressing.
- Storage: Leftover chickpea salad will last in the refrigerator for 3 to 4 days when stored in an airtight container or mason jar.
Popular Substitutions & Additions
- Cheese: Add baby mozzarella cheese just before serving. You may also use feta or cottage cheese.
- Make it Spicier: add freshly chopped jalapeño pepper or red chili flakes.
- Other Veggies: add hearty veggies of your choice like roasted sweet potatoes or roasted butternut squash, bell pepper, and lettuce.
- Other fresh herbs: Try fresh parsley, mint, or dill.
- Add some diced avocado. Avocado adds creaminess and healthy fats. Add it right before serving to prevent them from browning.
- Protein: Chickpeas can be substituted with other canned beans like black beans or white beans.
- Add nuts: Add toasted almonds, pecans, or walnuts for some nice crunch.
- Oil-Free: make this oil-free chickpea salad by skipping oil to the dressing. It still tastes delicious!
Frequently Asked Questions
Chickpeas are great for weight loss, as they are loaded with fiber, and plant-based protein, which helps to keep you fuller longer and control appetite.
Yes, canned chickpeas are cooked and ready to eat. Make sure to drain and rinse them before adding them to the chickpea salad.
More Chickpea Recipes
Chickpea Salad Recipe
Ingredients
- 1.5 cups cooked chickpeas (about 15 oz)
- 1 cup persian cucumber cut into bite size pieces
- ½ cup onions diced
- 1 cup tomato dee-seeded, cut into bite size pieces
- ¼ cup coriander leaves finely chopped
- 1 tablespoon extra virgin olive oil
- juice of half lime
- black pepper & salt to taste
Instructions
- In a large bowl, add chickpeas, cucumber, onions ,tomatoes, cilantro.
- Then drizzle some olive oil, squeeze fresh lime juice and add seasonings like salt and ground black pepper.
- Toss everything well and serve immediately.
Video
Notes
- You can add hearty veggies of your choice like boiled sweet potatoes, bell pepper, avocado.
- You can also add some baby mozzarella cheese.
- You can also make this oil free salad by not adding oil for dressing.
Nutrition
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MamaB
Delicious! This was just what I was craving. Thank you for sharing. I look forward to trying more of your recipes.
Bhavana Patil
Thank you for sharing your feedback. 🙂