Cucumber Garbanzo Salad
Bright, refreshing, and packed with Mediterranean-inspired flavors, this Cucumber Garbanzo Salad is the perfect quick and healthy dish when time is short. Featuring crunchy cucumbers, protein-rich garbanzo beans, sweet cherry tomatoes, and the tangy kick of crumbled feta, this salad is elevated with a zesty lemon-garlic dressing that ties it all together. Fresh parsley adds a pop of herbaceous brightness, while diced red onion offers a hint of sharpness. Ready in just 15 minutes with no cooking required, this vibrant salad is ideal as a light lunch, a crowd-pleasing side dish, or even a wholesome meal prep option. Serve it chilled or at room temperature for the ultimate easy and delicious way to eat the rainbow! Perfect for those seeking healthy, vegetarian, and Mediterranean recipes.
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Recipe Information
Ingredients
- 2 medium cucumber
- 1 can (15 oz) canned garbanzo beans (chickpeas), drained and rinsed
- 0.5 small red onion
- 1 cup cherry tomatoes
- 0.25 cup fresh parsley
- 0.5 cup feta cheese, crumbled
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the cucumbers: wash them thoroughly, then peel if desired. Cut the cucumbers into quarters lengthwise, then slice crosswise into bite-sized pieces.
Dice the red onion into fine pieces. If you find raw red onions too pungent, soak them in cold water for a few minutes after cutting, then drain.
Halve the cherry tomatoes and finely chop the fresh parsley.
In a large salad bowl, combine the drained and rinsed garbanzo beans, cucumber pieces, diced red onion, halved cherry tomatoes, and chopped parsley.
Add the crumbled feta cheese to the salad mixture.
In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper until well combined.
Pour the dressing over the salad and toss gently to ensure everything is evenly coated with the dressing.
Taste the salad and adjust seasoning as needed with more salt and pepper.
Let the salad rest for at least 5 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 497 mg | 22% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.3 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 121 mg | 9% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 400 mg | 9% | |
*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.
