Cucumber and Chickpea Salad

 Bush's Beans Cucumber and Chickpea Salad

With summer in full swing, although our garden is producing a bounty of fresh vegetables I hardly want to turn the stove or oven on. The heat has been oppressing the last few weeks, and it’s amazing how quickly just having the oven on for as little as 30 minutes will heat up the kitchen. But thankfully there are tons of refreshing and satisfying recipes that require no cooking. This Cucumber and Chickpea Salad, from the Bush’s Beans online recipe files, is one of those.

 

 

 

My friend, and fellow Bush’s Beans ‘Team Bean’ member, Kristen, from Dine and Dish recently came for a weekend visit. Kristen is the first blogger I met after starting my blog. She’s always been such a great encourager and we became fast friends, so it was so very special that she could come for a weekend to just hang out and relax.

While chatting and catching up, we played in the kitchen a little, and mixed up a couple of Bush’s Beans recipes. This salad was one of those. Cucumbers, tomatoes, dill, and parsley, fresh from the garden, were to added to other basic ingredients. Such great flavor for such simple ingredients. Dill mingles with lemon, lime, garlic, parsley, red wine vinegar, and olive oil to create a zingy and fresh marinade for cucumber, Bush’s Beans Garbanzos (otherwise known as chickpeas), celery, tomato and red onion in this light dish. I think we were both surprised at how satisfying it was. The Cucumber and Chickpea Salad made for a great lunch combined with a White Bean Bruschetta Kristen put together.

Both recipes were perfect for summertime appetizers or a light lunch, and again, no cooking required. So you can be sure to keep things cool in the kitchen.

Be sure to visit Kristen’s site for the White Bean Bruschetta recipe, and for both of these recipes as well as a slew of other great bean recipes, check out Bush’s Beans online recipe and meal index.

Happy summer! And be cool!

5.0 from 1 reviews

Bush’s Beans Cucumber and Chickpea Salad
 
From the Bush’s Beans Recipe files at BushBeans.com
Ingredients
  • 3 tablespoons olive oil
  • 1 (16 ounce) can BUSH’S® Garbanzo Beans, drained
  • ½ cup tomato, chopped
  • ¼ cup red onion, minced
  • 1 rib celery, sliced
  • 1 cucumber, chopped
  • 1 teaspoon garlic, minced
  • 2 tablespoons fresh dill, chopped
  • 1½ teaspoons red wine vinegar
  • ½ lemon, juiced
  • ½ lime, juiced
  • cracked black pepper to taste
  • 1 tablespoon fresh parsley, chopped
Instructions
  1. Heat 2 tablespoons of the oil in a sauté pan over medium heat. Stir in beans, cover and turn off heat. Set aside.
  2. Gently toss all remaining ingredients in a large salad bowl. Add beans.
  3. Serve topped with additional parsley, if desired.

 

 

(I have an ongoing relationship with Bush’s Bean. This post is sponsored by Bush’s Beans.)

Comments

  1. 2

    says

    This sounds delicious and just what I’ve been looking for during this heat wave, any and all recipes that don’t require the stove/oven. I think I’ll give this a try today! Thanks for posting!!

  2. 4

    says

    So fresh and inviting! And Caleb loves your dog. Every time I show him the photo Kristen took he goes crazy! :)

  3. 7

    says

    I just love the thought of the two of you hanging out together for the weekend and cooking together. This salad looks like just the thing I could eat for lunch…everyday.

  4. 14

    says

    What a beautiful salad! Yes, Kristen is such a sweet soul…just like you. I can totally see why the two of you would be fast friends. I loved all of the Instagram pictures of your fun, special weekend together.

  5. 15

    says

    I love the fresh dill in this, I bet it really makes it yummy. I’m also a garbanzo lover! Perfect for your heat. In Oregon today…cold and rainy…we are dying for some sun!

  6. 16

    says

    This sounds amazing, Amy! I do believe I could just eat this with a spoon for lunch and be a very happy girl! So glad y’all had fun! There’s nothing like spending time with good friends just catching up.

  7. 17

    says

    I love fresh dill and garbonzo beans….and salads…this is just great! All the flavors are very appealing and I love that I can make this in a massive quantity to feed to my guests for the 4th! :)

  8. 18

    Carrie N says

    I made this today adding a bit of feta and I believe I could eat it every single day especially in this weather. It’s wonderful. Thanks for sharing, i don’t think this combo ever would have occurred to me.

  9. 20

    Madison says

    This is fantastic! Now I just need to stop myself from eating it all in one sitting!!

  10. 26

    says

    How fun that you and Kristen had some time to hang out! I checked my cucumbers yesterday, and had no idea there were so many already ready. I’m going to be swimming in them soon. This salad looks perfect!!

  11. 28

    Tia says

    This looks great and I can’t wait to try it! I have nothing against Bush’s beans, but you should really give sprouted chick peas a try. They have tons more nutrition and taste than cooked.

  12. 30

    Kimberly says

    I made this for a vegan lunch today – so good! I went with ingredients I had on hand. I left out the celery and had to substitute dried dill instead of fresh. Also used rice vinegar instead of red wine vinegar. Tasted great – thanks!

  13. 31

    Zieglberry says

    Found this dish to be a bit too acidic for my family’s liking. I’d make it again but add some feta. Thanks for posting!

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