Cucumber Bean and Olive Salad
Bright, fresh, and irresistibly flavorful, this Cucumber Bean and Olive Salad is a vibrant medley of crisp cucumbers, juicy cherry tomatoes, protein-packed chickpeas, and briny Kalamata olives, all tied together with a zesty homemade lemon-Dijon dressing. Finished with red onion for a touch of sharpness and fresh parsley for an herbaceous flair, this Mediterranean-inspired salad is as nutritious as it is delicious. Ready in just 15 minutes with no cooking required, it's the ultimate quick and healthy dish for lunch, a side, or even a light dinner. Serve it chilled or at room temperature for a refreshing salad that celebrates clean, bold flavors. Perfect for meal prep, gatherings, or a simple weeknight boost, this recipe is a must-try for any fan of wholesome, plant-based cuisine!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 large Cucumber
- 1 cup Cherry tomatoes
- 1 can (15 oz) Canned chickpeas (garbanzo beans)
- 0.5 cup Kalamata olives
- 0.5 medium Red onion
- 0.25 cup Fresh parsley leaves
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Rinse and peel the cucumbers, if desired. Slice the cucumbers lengthwise, then into bite-sized half-moons.
Halve the cherry tomatoes and set them aside.
Drain and rinse the canned chickpeas thoroughly under cold water. Set aside to dry slightly.
Thinly slice the red onion into half-moons. If the onion has a strong flavor, soak the slices in cold water for 5 minutes, then drain and pat dry.
Chop the kalamata olives into smaller pieces if they are large, and finely chop the fresh parsley leaves.
In a small mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic clove, salt, and black pepper to make the dressing.
In a large salad bowl, combine the cucumbers, cherry tomatoes, chickpeas, kalamata olives, red onion, and parsley.
Pour the dressing over the salad ingredients and toss gently to combine, ensuring the dressing coats all components evenly.
Taste the salad and adjust seasoning with additional salt or pepper, if needed.
Serve immediately or refrigerate for 15 minutes before serving to allow the flavors to meld. This salad can be served chilled or at room temperature.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 895 mg | 39% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 7.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 554 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
