Vegan Chickpea Salad with Cucumber & Lemon
Vegan Chickpea Salad with Cucumber & Lemon 🍋
This Vegan Chickpea Salad with Cucumber & Lemon is a cold bowl of chickpeas, crunchy cucumber, tomato, red onion, and a pile of herbs in a bright lemon dressing. Optional vegan feta on top. No cooking. No mayo. It tastes like a Greek salad that decided to become lunch.
I love making this on Sunday and eating it all week. The lemon gets louder as it sits. Keep the cucumber in bigger dice so it stays crisp. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Salad 💚
- 🌱 Completely vegan
- 🍋 Fresh lemon dressing
- 🥒 Crunchy cucumber
- 🫘 Protein from chickpeas
- ⏱️ No-cook lunch
- 🧊 Meal-prep friendly
The Secret to a Salad That Isn’t Watery
Pat the cucumber dry after you chop it. Drain the chickpeas well. Add the dressing right before you serve if you want maximum crunch — or dress it early if you want the chickpeas to soak up the lemon.
Frequently Asked Questions ❓
Can I use canned chickpeas? 🫘
Yes. Rinse them well so the salad doesn’t taste like the can.
What can I add for extra protein? 💪
Vegan feta, toasted pumpkin seeds, or extra chickpeas.
How long does it keep? 🧊
3–4 days in the fridge. Stir before serving.
🌱 Vegan Chickpea Salad with Cucumber & Lemon
Ingredients 🛒
For the Salad
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 1½ cups diced cucumber
- 1 cup diced tomato
- ⅓ cup thinly sliced red onion
- ½ cup chopped parsley
- ⅓ cup crumbled vegan feta (optional)
For the Dressing
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
Instructions 👩🍳
- Add the chickpeas, cucumber, tomato, onion, and parsley to a bowl.
- Whisk the olive oil, lemon juice, zest, garlic, salt, pepper, and oregano.
- Pour the dressing over the salad and toss.
- Top with vegan feta if using. Taste and add more lemon or salt.
- Serve cold, or chill 20 minutes first.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 280 |
| Protein | 10g |
| Net carbohydrates | 24g |
| Total carbohydrates | 32g |
| Fiber | 8g |
| Total fat | 13g |
| Sodium | 520mg |
Estimates based on chickpeas, cucumber, tomato, and lemon dressing without extra feta. Exact numbers may vary.
Notes & Tips 💡
- A pinch of cumin in the dressing is excellent.
- This is great stuffed into pita or scooped with lettuce cups.
- If the onion is sharp, soak the slices in cold water for 5 minutes.
- Add avocado only when you eat it so it doesn’t brown.
This Vegan Chickpea Salad with Cucumber & Lemon is bright, crunchy, and packed with herbs. A no-cook lunch that actually tastes fresh on day two. 🍋🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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