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    Home Β» Soups and Salads

    Cucumber and Tomato Salad with Chickpeas

    June 10, 2020 By Melissa Huggins / 12 Comments

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    Jump to Recipe

     This Cucumber and Tomato Salad is a summertime favorite. It's loaded with refreshing veggies, protein-rich chickpeas, and tossed with a light, lemony dressing. You'll want to make it all summer long for barbecues, picnics, potlucks, and more!

    Overhead view of tomato and cucumber salad in a white bowl with a wooden spoon inside. Lemon and oil on the side.

    If you're having an outdoor party this summer, you'll want to put this Cucumber and Tomato Salad on the table. It pairs nicely with grilled food, sandwiches, pasta dishes, and so much more.

    Plus, it's light, refreshing, and SO cooling. Your guests will love it!

    However, you don't need a special occasion to whip this healthy salad up. It's also perfect for lunches or a light dinner when you don't feel like turning on the stove.

    Need another good reason to make this? The ingredients are simple and the salad comes together easily.

    Ingredients to make the recipe on a white serving dish. Striped napkin on the side.

    Table of Contents

    • What do I need?
    • How to make a healthy Tomato and Cucumber Salad
    • Success Tips
    • Add-in ideas
    • How to serve
    • How long will it last?
    • Cucumber and Tomato Salad

    What do I need?

    (FULL AMOUNTS IN RECIPE CARD BELOW)

    To make the dressing, you'll need olive oil, lemon, red wine vinegar, agave nectar, vegan parmesan, Italian seasoning, salt, and pepper.

    For the remaining ingredients,  you'll need English cucumbers, tomatoes, red onion, and chickpeas.

    How to make a healthy Tomato and Cucumber Salad

    It's really easy to make this healthy and refreshing summer salad! Check it out...

    STEP 1: First, you'll need to chop and slice the veggies which only takes a few minutes. Then toss them together in a large bowl along with the chickpeas.

    STEP 2: In a small bowl, whisk together the olive oil, lemon juice, vinegar, agave, Italian seasoning, vegan parmesan, salt, and pepper.

    STEP 3: Pour the dressing into the large bowl and gently toss to combine. Taste for seasoning.

    STEP 4: Cover and chill for 30-60 minutes to marry the flavors. Toss at the midway mark. Remove from the fridge and toss again. Taste for seasoning again and add more if needed.

    Success Tips

    1 - It's best to start conservatively with the dressing ingredients so it's easier to adjust to your taste. I usually add another squeeze of lemon juice, a splash of vinegar, and a sprinkle of salt after the salad has marinated.

    2 - Some lemons can be really tangy and overpower the other flavors. If the salad is too tangy, you can add a splash of olive oil and agave to balance it out. A splash of water can help too.

    3 - It's important to let the salad sit for at least 30 minutes for the flavors to marry together. It'll be worth it!

    Add-in ideas

    This cucumber and tomato salad recipe is perfectly delicious just as it is, but feel free to change things up. It's very versatile! Here are some add-in ideas:

    • Crushed red pepper
    • Fresh dill, basil, or parsley
    • Vegan feta cheese
    • Pine nuts
    • Avocado
    • Bell pepper
    • Roasted corn

    How to serve

    You can enjoy this Cherry and Tomato salad on its own because it's fairly filling with chickpeas and you'll get a nice dose of protein, too. However, it makes the perfect side dish for most meals. Here are a few ideas:

    • Grilled Portobello Mushroom Steaks
    • One-Pot Tomato Orzo
    • Vegan Sloppy Joes

    How long will it last?

    It'll stay fresh in the fridge for 2-3 days in an airtight container. After that, the tomatoes tend to get mushy.

    A white bowl filled with tomato and cucumber salad with a fork on the side. Serving bowl filled with salad in the background.

    More summer favorites to enjoy:

    • Vegan Cole Slaw
    • Vegan Potato Salad
    • Vegan Pasta Salad
    • Mexican Corn Salad
    • Vegan Mediterranean Orzo Salad

    I love to hear from you

    If you make this Cucumber and Tomato Salad recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Print Recipe Pin Recipe Rate this Recipe
    5 from 8 votes

    Cucumber and Tomato Salad

    This Cucumber and Tomato Salad is a summertime favorite. It's loaded with refreshing veggies, protein-rich chickpeas, and tossed with a light, lemony dressing. You'll want to make it all summer long for barbecues, picnics, potlucks, and more!
    Prep Time15 mins
    Resting Time30 mins
    Total Time45 mins
    Course: Side Dish
    Cuisine: American, Vegan
    Servings: 5 people
    Calories: 185kcal
    Author: Melissa Huggins

    Ingredients

    • 1 pint cherry tomatoes , halved
    • 2 medium English cucumbers , cut into half moons or triangles
    • 1 small red onion , thinly sliced into half moons
    • 15 ounces canned chickpeas , rinsed and drained

    Dressing

    • 2-3 tablespoons olive oil
    • 4-5 tablespoons lemon juice , fresh-squeezed. More to taste.
    • 1 tablespoon red wine vinegar (sub apple cider vinegar)
    • 1 teaspoon agave nectar or preferred sweetener
    • 1.5 teaspoons Italian seasoning
    • 1 tablespoon vegan parmesan , *optional (sub nutritional yeast)
    • 1 teaspoon salt , more to taste
    • Fresh-cracked pepper , to taste

    Recommended Equipment

    • Large bowl
    • Small Bowl
    Prevent your screen from going dark

    Instructions

    • In a large bowl, add the cucumbers, tomatoes, onion and chickpeas. Gently toss to combine.
    • In a small bowl, add the olive oil, lemon juice, vinegar, agave, Italian seasoning, vegan parmesan, salt and pepper. Whisk to combine well.
    • Pour the dressing into the large bowl and gently toss to combine. Taste for seasoning and add more if needed.
    • Cover and chill for 30-60 minutes to marry the flavors. Toss at the midway mark. Remove from the fridge and toss again. Taste for seasoning again and add more if needed.

    Video

    Notes

    DRESSING: it's best to start conservative so it's easier to adjust to your taste. I usually add another squeeze of lemon juice and a sprinkle of salt after the salad has marinated. If it's too tangy, you can add a splash of olive oil, water, and agave to balance it out.
    ADD-IN IDEAS: Β½ teaspoon crushed red pepper, 1-2 tablespoons fresh dill, basil or parsley, ΒΌ cup vegan feta cheese, 2 tablespoons pine nuts, diced avocado (add right before serving).   

    Nutrition

    Calories: 185kcal | Carbohydrates: 25g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 420mg | Potassium: 587mg | Fiber: 6g | Sugar: 7g | Vitamin A: 612IU | Vitamin C: 31mg | Calcium: 74mg | Iron: 2mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

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      Recipe Rating




    1. Donna

      August 08, 2022 at 8:53 am

      5 stars
      Was very good. I added avacado to my dish and ate for lunch.

      Reply
      • Melissa Huggins

        August 12, 2022 at 9:21 am

        Thanks Donna! Glad you like it. πŸ™‚

        Reply
    2. Sandy Lynn Stevens

      May 09, 2021 at 5:01 pm

      5 stars
      Easy and delicious

      Reply
      • Support @ Vegan Huggs

        May 14, 2021 at 7:18 am

        Hi Sandy! We are so happy that you loved the recipe, thanks for trying it out! πŸ™‚

        Reply
    3. Misty

      August 10, 2020 at 10:25 am

      Made this today for lunch. So good! Love the flavors πŸ™‚

      Reply
      • Melissa Huggins

        August 18, 2020 at 4:55 pm

        I'm so glad you liked it. Thank you for giving it a try. πŸ™‚

        Reply
    4. emily

      June 26, 2020 at 2:39 pm

      5 stars
      great fresh salad easy to make and prep in advance. I added avocado and might add seitan chicken cubes (from your seitan tenders recipe) next time. thanks!

      Reply
      • Melissa Huggins

        July 07, 2020 at 10:56 pm

        Hi Emily, I'm so glad you liked it. Yum! It sounds perfect with seitan. I must try it! πŸ™‚

        Reply
    5. LisaRose

      June 22, 2020 at 12:32 am

      5 stars
      This was a super easy salad to pull together for a barbecue and it was a hit. I found it delicious and refreshing (your word, Melissa) is truly correct. Thanks for the great recipe and supporting us on our plant-based journeys.

      Reply
      • Melissa Huggins

        June 22, 2020 at 12:18 pm

        I'm so glad it was a hit! Thank you for giving it a try. πŸ™‚

        Reply
    6. Craig stewart

      June 20, 2020 at 1:35 am

      This is wonderful, ill be making this a lot.

      Reply
      • Melissa Huggins

        July 07, 2020 at 10:52 pm

        SO glad you liked it. Thank you so much! πŸ™‚

        Reply

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