This Cucumber Chickpea Salad is the most delicious salad that doesn’t require any lettuce! It’s creamy, cool, and packed with flavor from fresh herbs, salty feta, and a punchy vinaigrette. It’s perfect for warm weather or any time you need a quick, crowd-pleasing salad option!

The Most Delicious Salad That Doesn’t Require Any Lettuce!

I love a good lettuce-less salad, and cucumbers are my favorite base. I have lots of cucumber salad options like my cucumber and feta salad, creamy cucumber salad, and cucumber onion tomato salad, but this cucumber chickpea salad is one I come back to again and again.

Thanks to the chickpeas it’s surprisingly filling, and all of the other components add lots of flavors and textures that prevent the salad from being bland or boring. It’s fantastic paired with pan-seared chicken breast, but it’s also a great snack option to eat all on its own.

Cool, crisp, refreshing and full of flavor, you won’t be able to get enough of this salad!

Because there’s no lettuce, this salad keeps well in the fridge for a couple of days, making it great for meal prep. I like making a big batch to keep on hand. Knowing I have a filling, nutritious option in the fridge is such a relief when life gets busy.

Key Ingredients for Cucumber Chickpea Salad

A few simple ingredients come together to make the most delicious salad!

(full recipe ingredients and instructions are included in the recipe card, below)

Vegetables: Cucumbers form the base of the salad. I recommend using English or seedless cucumbers for this recipe. They tend to have thinner skin and a less bitter flavor than traditional cucumbers. Then, I include red onion for a bit of bite and extra crunch.

Chickpeas: Also known as garbanzo beans, these add plant-based protein, fiber, and a satisfying texture. I use canned chickpeas to keep things easy, making sure to rinse and drain them first. Crispy chickpeas would be a great option, too, if you’re planning on eating your salad right away and want extra crunch.

Avocado and Feta Cheese: These add healthy fats and creaminess to the salad. The feta adds a sharp, salty, tangy taste that I love. Feel free to use an herbed feta for even more flavor if preferred.

Fresh Herbs: Chopped parsley, fresh dill, and fresh mint add a pop of color and a bright, refreshing taste that balances the richer flavors.

Dressing: To tie everything together, I make a homemade vinaigrette using olive oil, lemon juice, red wine vinegar, garlic, dried oregano, salt, and pepper.

How to Make a Cucumber Chickpea Salad

This chickpea cucumber salad is a snap to make, requiring just three steps: toss the salad, whisk the dressing, and combine.

dressing in small mixing bowl with spoon — Whisk the dressing until completely smooth.

cucumber chickpea salad ingredients in mixing bowl with wooden spoon — Whisk the dressing until completely smooth.

Pour over the dressing and then toss the salad, and give it a quick taste test, adjusting the seasonings as needed before serving.

More Delicious No Lettuce Salads

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Cucumber Chickpea Salad

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Author: Ashlea Carver
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: 6 1x
Category: Side Dish
Method: No Cook
Cuisine: American
Diet: Gluten-Free

Print Recipe

Description

Ingredients

Units Scale

1 English cucumber, sliced into half moons (roughly 4 cups)
1 – 15 ounce can chickpeas, drained and rinsed
1 avocado, diced
1/2 red onion, thinly sliced
4 oz feta cheese, crumbled
2 tablespoons chopped parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint

Dressing

2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 clove garlic, finely minced
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

To a mixing bowl add the cucumbers, avocado, feta cheese, red onion, and herbs.
Add the dressing ingredients to a small mixing bowl and whisk together until well combined.
Pour the dressing over the salad ingredients. Use a spoon to gently mix until everything is well coated in the dressing.
Give the salad a taste and adjust the seasoning as needed. Serve and enjoy!

Notes

The salad will stay fresh in an airtight container in the fridge for 2 to 3 days. Give it a quick toss to redistribute the ingredients before serving!

Photography: Sasha Hooper