Description
This Chickpea Cucumber Salad features a vibrant, life-changing marinade that infuses every bite with bold flavors. Loaded with fresh cucumbers, cherry tomatoes, Kalamata olives, corn, shallots, parsley, creamy avocado, and optional feta cheese, it’s a refreshing and balanced dish perfect for a light lunch or a healthy side. The tangy dressing combines olive oil, red wine vinegar, Dijon mustard, honey, and dried oregano, making the chickpeas irresistibly flavorful as they marinate. Serve immediately or chilled for a cool, satisfying salad.
Ingredients
Scale
Salad Ingredients
- 1 can chickpeas (15 oz / 400 g can — or 1½ cups / 240 g of 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 with non-dairy feta if preferred)
Dressing Ingredients
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar (or 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
- Make the Dressing: In a medium bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ¾ teaspoon salt, and black pepper until well combined and smooth.
- Marinate the Chickpeas: Drain and rinse 1 can of chickpeas under cold water. For better absorption of flavors, warm the chickpeas in the microwave for 30 seconds, then stir them into the prepared dressing. Allow them to soak up the marinade while you prepare the vegetables.
- Add Veggies: In a large bowl, add 2 cups diced cucumber, 1½ cups halved cherry tomatoes, ½ cup halved Kalamata olives, ⅓ cup chopped shallot, ¾ cup corn, and ⅓ cup finely chopped parsley. Pour the marinated chickpeas and dressing over the vegetables. Toss gently to combine all ingredients evenly.
- Finish & Serve: Fold in the diced avocado and crumbled feta cheese if using. Serve the salad immediately for the freshest taste or chill it in the refrigerator before serving to allow flavors to meld further.
Notes
- Warming the chickpeas before marinating helps them absorb the flavors more deeply.
- If using canned corn, drain it well before adding to prevent excess liquid.
- Feel free to substitute the feta cheese with a non-dairy alternative to keep the salad vegan.
- The salad can be prepared a few hours ahead and chilled; add avocado right before serving to avoid browning.
- Adjust the salt and pepper according to your taste, especially if using feta which is naturally salty.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: chickpea cucumber salad, Mediterranean salad, healthy salad, vegetarian salad, no-cook salad, easy summer salad, feta salad, marinated chickpeas
