Vegan Chickpea Salad with Cucumber & Lemon

ByHannah Peterson

Vegan Chickpea Salad with Cucumber & Lemon (Light · Fresh · Zesty)

This vegan chickpea salad with cucumber and lemon is crisp, refreshing, and full of bright flavors. It’s the perfect light meal or side dish—quick to make, nutrient-packed, and ideal for warm days.

🛒 Ingredients

  • 1 can (15 oz) chickpeas, drained & rinsed
  • 1 cup cucumber, diced
  • ½ cup cherry tomatoes, chopped
  • ¼ cup red onion, finely sliced
  • 2 tbsp fresh parsley, chopped

Lemon Dressing:

  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard (optional)
  • Salt & pepper to taste

Optional Add-ins:

  • 2 tbsp vegan feta or crumbled tofu
  • 1 tbsp sunflower seeds or pumpkin seeds

👩‍🍳 Instructions

  1. Prep Ingredients
    Chop cucumber, tomatoes, onion, and parsley.
  2. Combine
    In a bowl, add chickpeas and all chopped veggies.
  3. Make Dressing
    Whisk lemon juice, olive oil, mustard, salt, and pepper.
  4. Toss
    Pour dressing over salad and mix well.
  5. Chill (Optional)
    Let sit 10–15 minutes for flavors to develop.

🍽️ Serving Suggestions

  • Serve as a light lunch 🥗
  • Pair with whole-grain pita or wraps
  • Add avocado for extra creaminess

📊 Nutrition (Approx. per serving)

  • Calories: ~180
  • Carbs: ~22g
  • Fiber: ~6g
  • Fat: ~7g
  • Protein: ~7g

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