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    Home » Recipes » Salad Recipes

    Cucumber Chickpea Salad

    Published: Jan 4, 2017 · Modified: Jun 6, 2021 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Cucumber Chickpea Salad Pinterest Image

    Cool cucumber, spicy radishes, and crunch chickpeas come together to make a beautiful and refreshing Cucumber Chickpea Salad.

    Close Up of Cucumber Chickpea Salad on a White Plate

    What we love most about this salad, aside from the cut of the cucumbers, is the potency of the turmeric dressing, richly yellow and brightly golden and serving this noodle-esque salad like a giant bowl of pasta.

    Cucumber Chickpea Salad Ingredients on a Cutting Board
    Phil's hands whisking dressing

    Recipe Card

    Close Up of Cucumber Chickpea Salad on a White Plate

    Cucumber and Chickpea Salad

    5 from 1 vote
    Philip Lago and Mystique Mattai
    For a salad as beautiful as this, you won't believe how easy it is to make this Cucumber and Chickpea Salad. It is the perfect balance of sweet from honey, sour from vinegar, and spice from the ginger and turmeric. Combined with juicy cucumbers and hearty chickpeas its a salad that will satisfy your appetite.
    Servings: 4 servings
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Time 10 minutes mins

    Ingredients
      

    • 2 teaspoon ginger freshly grated
    • 1 teaspoon turmeric freshly grated
    • 2 tablespoon honey
    • 1 tablespoon apple cider vinegar
    • 3 tablespoon olive oil
    • 1 large cucumber ribboned or diced
    • ½ cup canned chickpeas
    • 1 small radish thinly sliced
    • 1 small red onion thinly sliced
    • 1 tablespoon parsley for garnish

    Instructions
     

    • Grate ginger and turmeric into a bowl and add the honey. Pour in cider vinegar and whisk until it comes together. Add oil while continuing to whisk and season with salt and pepper.
    • Using a vegetable peeler, create ribbons with the cucumber and arrange on a large plate. Dress the cucumber using about half the dressing. Arrange the radish and red onion on the cucumbers then sprinkle the chickpeas evenly around the salad. Spoon on the rest of the dressing and garnish with parsley.

    Nutrition

    Calories: 166kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 61mg | Potassium: 197mg | Fiber: 2g | Sugar: 11g | Vitamin A: 138IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg

    Additional Information

    Course: Appetizer, Food + Drink, Main Dish, Snack
    Cuisine: Fusion Food, Mediterranean, Middle Eastern Inspired, north american
    Servings: 4 servings
    Calories: 166
    Tried this recipe?Leave a comment and let us know!

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    Reader Interactions

    Comments

    1. Maggie says

      November 24, 2017 at 1:29 pm

      Such a beautiful salad, and sooo easy to make! Perfect salad for summer, though I think it's good anytime of the year!5 stars

      Reply
    5 from 1 vote

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