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5 from 1 vote

Two Step Cucumber and Chickpea Salad

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.
Prep Time10 mins
Course: Appetizer, Food + Drink, Main Dish, Snack
Cuisine: Dairy-Free
Servings: 4 serving
Author: Chef Sous Chef


  • 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 mini red onion thinly sliced
  • 1 tablespoon parsley for garnish


  • No. 1 | 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.
  • No. 2 | 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.