Easy Chickpea and Cucumber Salad (Ready in 10 Minutes)

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This Easy Chickpea and Cucumber Salad is one of those recipes you throw together once… and then suddenly you’re making it every week. It’s fresh, crunchy, lemony, and takes almost no effort, which is exactly what I want out of a salad—especially on warm days.

You’ve got creamy chickpeas, crisp Persian cucumbers, a little red onion for bite, and lots of fresh mint and parsley. Everything gets tossed in a super simple lemony dressing with cumin and chili flakes, then finished with crumbled feta for that salty, savory goodness. No stove, no oven, no stress.

It’s perfect as a quick lunch, a side for grilled chicken or fish, or something easy to bring to a picnic or potluck. And yes—it’s ready in about 10 minutes.

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Why I Make This Salad All the Time

• No cooking required (always a win)
• Fresh and light but still filling
• Uses simple ingredients I usually have on hand
• Works as a side or a main
• Gets better after a little time in the fridge

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Chickpea and Cucumber Salad

Serves: 4
Time: 10 minutes

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 4–5 Persian cucumbers, diced
• ¼ small red onion, very thinly sliced
• ¼ cup fresh mint, roughly chopped
• 2 tablespoons fresh parsley, chopped
• 2–3 tablespoons olive oil
• 1–2 tablespoons lemon juice or white wine vinegar
• ½–1 teaspoon sugar or honey (just to balance things out)
• ½ teaspoon ground cumin
• ¼ teaspoon chili flakes (more or less to taste)
• ¼ cup feta cheese, crumbled
• Salt and black pepper, to taste

Ingredient Notes:

• Use Persian or English cucumbers for best texture
• Add feta just before serving for best results

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How to Make It

1. Start with the base:
   Add the chickpeas, cucumbers, and red onion to a large bowl.
2. Add the herbs:
   Toss in the mint and parsley and give everything a quick mix.
3. Make the dressing:
   In a small bowl, whisk together the cumin, chili flakes, sugar (or honey), salt, and pepper. Add the olive oil and lemon juice and whisk until combined.
4. Dress the salad:
   Pour the dressing over the salad and gently toss to coat everything evenly.
5. Finish it off:
   Sprinkle the feta over the top. Taste and adjust—more lemon if you like it bright, more salt if it needs a little punch.
6. Serve or chill:
   Serve right away, or pop it in the fridge for about 30 minutes to let the flavors hang out and get even better.

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Easy Swaps & Add-Ins

• Skip the feta to keep it vegan
• Add diced bell peppers or radishes for extra crunch
• Toss in grilled chicken, shrimp, or halloumi to make it a meal
• A handful of olives is never a bad idea here

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Health Benefits of Chickpea & Cucumber Salad

This easy chickpea and cucumber salad isn’t just fresh and satisfying—it’s also packed with simple, feel-good ingredients.

• Plant-based protein: Chickpeas are a great source of protein, helping keep you full and satisfied.
• High in fiber: Chickpeas and vegetables support digestion and help promote steady energy.
• Hydrating: Cucumbers are mostly water, making this salad especially refreshing and hydrating in warm weather.
• Heart-healthy fats: Olive oil provides healthy fats that support overall heart health.
• Fresh herbs = extra nutrients: Mint and parsley add antioxidants and natural flavor without extra calories.
• Naturally gluten-free & vegetarian: A great option for a variety of dietary needs.

Overall, this is a light, balanced salad that works well as a side dish or a simple, nourishing meal.

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This easy chickpea and cucumber salad is fresh, flexible, and perfect for busy days when you want something healthy without thinking too hard about it. Simple ingredients, big flavor, zero fuss—my favorite kind of recipe.

Other easy salads

• Simple Greek Salad
• Broccoli Pasta Salad
• Pasta Salad with Roasted Cauliflower, Chickpeas and Creamy Roasted Garlic Tahini Dressing