Chickpea and Cucumber Salad

If you think salads can’t be filling, think again! This Chickpea and Cucumber Salad is packed with plant-based protein and fiber, making it both satisfying and healthy. Whether enjoyed as a light lunch or a side dish, this versatile Vegan Bean Salad can easily be customized with ingredients you already have. Add cherry tomatoes, bell peppers, corn, cucumbers, red onions, or fresh herbs to create a vibrant and colorful dish. A tangy lemon vinaigrette or a simple olive oil and vinegar dressing brings all the flavors together. This Bean Chickpea Salad is a refreshing and nutritious option for any meal!

Chickpea and Cucumber Salad Ingredients

• 1 can Chickpeas, drained
• 150 g Cooked white beans, drained
• 100 g Corn
• 1 Tomato, chopped
• 1 Red bell pepper, chopped (if you don’t like bell pepper, you can remove it and add another tomato)
• 1 Onion, chopped
• ½ Cucumber, chopped
• 50 g Green olives
• 2 Tablespoons Extra-virgin olive oil
• 1 Lemon (or 3 Tablespoons white vintage)
• ½ cup Fresh parsley, chopped
• ¼ cup Mint, chopped (optional)
• Salt and black pepper to taste

How to Make Chickpea and Cucumber Salad

1. Open the can of chickpeas, beans and corn, drain the liquid inside and add them to a big bowl.
2. Add all other ingredients, except the salt and pepper.
3. Mix everything. Now add the black pepper and salt to taste. I used 1 teaspoon of black pepper and ½ teaspoon salt.

Recipe Tips

1. This recipe tastes even better after the salad is cooled in the fridge for a few hours. So I recommend making it in advance.
2. To make the chickpeas and beans easier to digest, you can also put them into a bowl with hot water and a teaspoon of baking soda for 30 minutes. Drain and wash the beans and chickpeas before adding them to the salad.

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