Cucumber and Chickpea Salad
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You’ll be surprised at how easy and satisfying this Cucumber and Chickpea Salad recipe really is to make and enjoy.
When summer is in full swing, we have access to a bounty of local fresh vegetables. And when it heats up outside I hardly want to turn the stove or oven on. The heat can be oppressing at times, 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 came for a weekend visit a few years ago. 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.
Cucumber and Chickpea Salad Recipe
Cucumber and Chickpea Salad
This easy recipe is full of flavor and perfect for a side or main dish.
- 3 tablespoons olive oil
- 1 (16 ounce) can BUSH’S® Garbanzo Beans, drained
- 1/2 cup tomato, chopped
- 1/4 cup red onion, minced
- 1 rib celery, sliced
- 1 cucumber, chopped
- 1 teaspoon garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 1/2 teaspoons red wine vinegar
- 1/2 lemon, juiced
- 1/2 lime, juiced
- cracked black pepper to taste
- 1 tablespoon fresh parsley, chopped
- Heat 2 tablespoons of the oil in a sauté pan over medium heat. Stir in beans, cover and turn off heat. Set aside.
- Gently toss all remaining ingredients in a large salad bowl. Add beans.
- Serve topped with additional parsley, if desired.
(I have an ongoing relationship with Bush’s Bean. This post is sponsored by Bush’s Beans.)
Originally published July 2, 2012.
I love salads and this one looks fabulous, healthy, and delicious!
This salad looks so fresh for summer and I love the fresh dill!
The recipe looks so fresh and delicious! I remember seeing your dog – who is gorgeous – and your honey in Kristen’s Instagram feed. I bet you two had a blast.
Such a beautiful summer salad Amy! Have a great weekend!
Perfect salad! We have cooked in over a week, if I turn the oven on the house may melt around us. xoxo
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!!
Gorgeous salad! I have been eating salads like this for dinner all summer…I LOVE this variation with chick peas 🙂
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.
This post was featured in The Merri Mum’s “Summer Food: The Quick List”
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!
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!
Made this and put it into Pita pockets for supper it was really good
Does anyone know how many servings you can get out of one recipe?
It made a big bowl for me. I’d say it would serve 4 – 5 people depending on how big your portions are. I also added extra celery & tomatoes.
I may be able to eat half of it all by myself. 😉
YUM! I made this the other night and it was amazing! I added extra dill because it’s my favorite.
Don’t forget the grated garlic clove
I am really looking forward to this one. It sounds delicious.