Chickpeas Cucumber & Tomato Salad
Time
10 Min
Serves
4
Published July 26, 2023 by Dr. Stephanie Gray, DC
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Sometimes the best salads are the simple ones. This salad is quick and easy to make. No fancy ingredients. You probably have all the ingredients on hand already. Fresh, healthy and delicious. Made with (canned) chickpeas, cucumber, cherry tomatoes, fresh dill, and an olive oil/ red wine vinegar dressing. Put feta on top or don’t if you want to go entirely plant based. If you don’t have dill, sub fresh parsley or oregano.
I always recommend making your own salad dressings. They take like a minute to make and you don’t need any fancy ingredients. 99% of store bought salad dressings are made with crap ingredients like pro-inflammatory seed oils (usually canola or soybean oil) and sugar, among other things. I am not a fan. I’d rather make my own dressing where I can use healthier ingredients. I used olive oil for this dressing but you could also use avocado oil.
Serve this salad with a protein to be a full meal.
I hope you enjoy this simple yet beautiful salad.
Gluten free, grain free, plant based, healthy carbs, no sugar or bad fats.
For other great salad ideas, check out these other recipes:
Lentil Salad with Herbs & Turmeric
Roasted Cauliflower Caesar Salad
Colourful Salad with Turmeric Italian Dressing
Beef Fajita Salad with Roasted Poblano Dressing
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Why you will LOVE this Chickpeas Cucumber & Tomato Salad
- A simple salad that is incredibly nutrient dense! Your cells will thank youÂ
- A super delicious, HEALTHY lunch or dinner idea.
- Add a protein to make it a meal.
- The salad dressing is easy, inexpensive and super healthy. No cheap, inflammatory seed oils here.Â
- You will save money not buying s*$tty factory made salad dressing. Don’t eat that garbage, especially if you have health concerns. It’s not good for you.
- Gluten free, grain free, sugar free, no refined carbs or oils
How to Store this Chickpeas Salad?
This salad tastes best if eaten right away. Store leftovers in a tight glass container. Must be refrigerated. Should be eaten within a 1-2 days for best taste. Do not freeze.
Chickpea, Cucumber & Cherry Tomato Salad
Equipment
- 1 mason jar
- 1 medium salad bowl
- 1 salad spoon
Ingredients
To Make the Salad Dressing
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dijon vinegar
- 1/8 tsp sea salt and pepper
To Make the Salad
- 540 mL can chickpeas drained and rinsed
- 1 medium cucumber diced
- 2 cups cherry tomatoes halved
- 2 tbsp fresh dill chopped
Instructions
- In a mason jar, add olive oil, vinegar, dijon, salt and pepper. Cover with lid and shake well.
- In a medium salad bowl, add chickpeas, cucumber, cherry tomato and fresh dill.
- Pour dressing over top and mix with salad spoon.
Notes
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.