Dessert

Chickpea Cucumber Salad with Life-Changing Marinade Recipe

ByLila Prescott October 23, 2025October 23, 2025

Introduction

This Chickpea Cucumber Salad features a life-changing marinade that beautifully infuses every bite with bright, tangy flavors. It’s a refreshing, protein-packed dish perfect for quick lunches or light dinners.

A white plate filled with a colorful salad made of three main layers: chopped red cherry tomatoes cut in halves with a shiny, smooth texture; bright yellow corn kernels and beige chickpeas scattered evenly throughout; and chopped green cucumbers with a crisp, watery texture, mixed with dark purple olives. The salad is lightly coated with green chopped herbs and black pepper, adding specks of green and black throughout. A woman's hand holding a fork is lifting some of the salad, showing the mix of ingredients close up on a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can chickpeas (15 oz / 400 g can, or 1½ cups / 240 g cooked chickpeas)
2 cups cucumber (diced)

1½ cups cherry tomatoes (halved)
½ cup Kalamata olives (halved)

⅓ cup shallot (chopped)
¾ cup corn (fresh, canned, or frozen)

⅓ cup parsley (finely chopped)
1 avocado (diced)
4 ounces crumbled feta cheese (optional; substitute non-dairy feta if preferred)

4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar (substitute apple cider vinegar or lemon juice)
2 tablespoons Dijon mustard (or American mustard)

1 tablespoon honey (or maple syrup)
1 teaspoon dried oregano
¾ teaspoon salt (adjust to taste; use less if adding feta)

Black pepper (to taste)

Instructions

Step 1: Make the dressing by whisking together extra virgin olive oil, red wine vinegar, Dijon mustard, honey, dried oregano, salt, and black pepper in a medium bowl until well combined.
Step 2: Drain and rinse the chickpeas, then stir them into the dressing. Let them marinate while you prepare the vegetables. For better absorption, warm the chickpeas in the microwave for 30 seconds before mixing with the dressing.

Step 3: In a large bowl, combine diced cucumber, halved cherry tomatoes, halved Kalamata olives, chopped shallot, corn, and chopped parsley. Pour the marinated chickpeas and dressing over the veggies and mix everything thoroughly.
Step 4: Gently fold in diced avocado and crumbled feta cheese if using. Serve the salad immediately or chill it in the refrigerator before serving for a cooler option.

Tips & Variations

Warm the chickpeas before marinating to help them soak up the flavors more effectively.

Substitute mango or diced bell peppers for extra sweetness and crunch.
Use non-dairy feta or omit cheese entirely for a vegan-friendly salad.
Add a handful of toasted pine nuts or walnuts for added texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors will deepen over time, but avocado may brown slightly—add avocado fresh when ready to serve if preferred. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A white bowl with blue stripes holds a colorful salad with several layers mixed together: bright red tomato quarters, pale yellow chickpeas, yellow corn kernels, dark purple olives, and green cucumber chunks. The salad is sprinkled with green herbs and black pepper. On the right side, a woman's hand with nails painted light pink holds a fork gathering some salad. Around the bowl, there are fresh tomatoes on the vine, loose chickpeas, red onion, and green parsley leaves set on a white marbled surface. The whole scene looks fresh and vibrant. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook them fully before using. Cooked chickpeas work just as well for marinating and will absorb the flavors nicely.

Is this salad suitable for meal prep?

Absolutely! Prepare the dressing and chickpeas in advance, then assemble the veggies and avocado just before eating to keep everything fresh and crisp.