Fresh and Easy Cucumber Chickpea Salad

12 15 232
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 6
Fresh and Easy Cucumber Chickpea Salad
Health Rating


3 tbsp Extra virgin olive oil
2 tbsp Balsamic vinegar
2 tbsp Lemon juice (fresh)
1 clove(s) Garlic (minced)
1 pinch Sea salt, fine (to taste)
1 dash Black pepper (to taste)
2 cucumber(s) Cucumber (medium; skin on, and cut into 1/2-inch pieces)
1 can (15oz) Chickpeas, canned, drained (rinsed and drained)
2 green onion (stem) Green onion, scallion, ramp (chopped)
2 tbsp Dill, fresh (finely chopped fresh)
1/2 cup, crumbled Feta cheese
1 tbsp hulled Sunflower seeds


1. In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, garlic, salt, and pepper. Set aside.

2. In a medium salad bowl, add cucumber, chickpeas, green onion, dill, feta cheese, and sunflower seeds.

3. Drizzle dressing over salad and gently toss. Season with salt and pepper, to taste. Serve and enjoy.

4. You can include pita chips in this salad. They are like croutons and add the perfect crunch.

Nutrition Facts

Per Portion

Calories 232
Calories from fat 111
Calories from saturated fat 28.6
Total Fat 12.3 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 6.2 g
Cholesterol 11.8 mg
Sodium 328 mg
Potassium 265 mg
Total Carbohydrate 22.4 g
Dietary Fiber 5.4 g
Sugars 6.1 g
Protein 8.0 g

Dietary servings

Per Portion

Meat Alternative 0.4
Milk Alternative 0.3
Vegetables 2.2

Energy sources



If you are going to make the salad in advance, don’t add the pita chips until you are ready to serve. 

You don’t want them to get soggy. The rest of the salad can be made up to a day in advance, just keep it in the fridge.