cucumber chickpea salad cucumber chickpea salad Israeli Kitchen The best spring salads contain just the right proportions of fresh, tangy and light ingredients. (Photo: Jerry James Stone)

Cucumber chickpea salad

Chickpeas are a great protein source. They're also perfect as the centerpiece of this salad.

  • Yield: Serves 3-5
  • Prep time: 10 minutes

Eating healthy is easy with this delicious salad. Chickpeas are a great source of protein and one of the most versatile legumes in existence. In addition to being hearty and filling, it's also instrumental in the vegetarian diet. In this salad, it's a fresh and tangy meal, and great as either a side salad or a main course.


  • 2 cucumbers
  • 8 ounces cherry tomatoes
  • 1 15-ounce can garbanzo beans (chickpeas), strained and rinsed
  • 1/2 cup chopped red cabbage
  • 1 yellow pepper, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon white wine vinegar
  • 1/2 teaspoon sea salt
  • Black pepper


Trim the cucumbers and then slice them into quarters, lengthwise. Remove the seeds by scooping them out with a spoon. Then chop them into quarter inch pieces.

Slice the cherry tomatoes in half. Here is a video on how to easily cut up those tomatoes:

Add the cucumbers, tomatoes, garbanzo beans and red cabbage to a large mixing bowl.

In a small mixing bowl, whisk together the olive oil, lemon juice, vinegar, salt and pepper.

Add the dressing to the salad and mix until all ingredients are coated.

Let chill in the fridge 30 minutes before serving.

Related Topics: Mediterranean, Salads

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