The Best Chickpea Salad with Cucumbers and Tomatoes
This delicious Chickpea Salad with Cucumbers and Tomatoes is one of our favorite summer salads. Its delightful Honey Mustard Vinaigrette will top your Mediterranean recipe rotation. The pumpkin seeds and chopped veggies add lots of crunch.
The type of mustard I use in the salad dressing makes this Mediterranean Chickpea salad extra delicious! The Sierra Nevada Pale Ale Honey Mustard is sweet and tangy and adds full flavor to the salad. It’s a nice contrast with the crunchy vegetable and creamy chickpeas.
I discovered this mustard about 15 years ago and is a family favorite. When my Dad was alive and visiting me in California, I made his salad with this dressing, and he loved it so much that I had to send him a case of this mustard. It’s that good! And it’s naturally gluten-free!
Ingredients for Chickpea Salad with Cucumbers and Tomatoes
- Chickpeas (drained and rinsed)
- Italian Parsley chopped
- Red and Yellow Peppers
- English Cucumber
- Cherry Tomatoes
- Baby Kale or chopped romaine lettuce
- Toasted Pumpkin Seeds
- Olive Oil
- White Wine Vinegar
- Sierra Nevada Pale Ale Honey Mustard or a good Dijon Mustard
- Salt and Pepper
- Lemon
Ingredient Notes
- Sierra Nevada Pale Ale Mustard is gluten-free and prepared in a gluten-free facility.
- Award-Winning Flavor: Made with Sierra Nevada’s famous Pale Ale, this mustard delivers a unique and satisfying taste.
- Versatile Use: Perfect for burgers, hot dogs, sandwiches, and more, adding a delicious kick to any meal.
- All-Natural Ingredients: Crafted with distilled vinegar, water, mustard seed, honey, cane sugar, salt, Pale Ale, spices, and turmeric.
- Convenient Packaging: Glass jars that can be reused, ideal for home kitchens. Also available in larger sizez for restaurants, delis, and food service establishments.
- Four Flavor Options: Also available in Porter & Spicy Brown, Stout & Stone Ground, and Hazy Little Thing IPA & German Style Whole Grain varieties.
Chickpeas Nutrition
Chickpeas, or Garbanzo Beans, are nutrient-dense, delicious, and full of healthy fiber. They are approximately 60% carbs and 40% protein with lots of soluble fiber, which is good for the heart and digestive health! We eat them several times a week in various salads. I love how filling they are, and they sustain me from lunch until dinner. 1/2 cup of these little wonders is about 135 calories.
Chickpeas are very popular in Mediterranean and Middle Eastern Cooking and for a good reason.
Serving Suggestions for the Chickpea Salad
- Serve with roasted chicken or shrimp
- This is a great buffet option along with our Mozzarella Stuffed Chicken recipe.
- This is excellent served over chopped romaine lettuce
- Great for a Picnic in a glass jar
Other Ways to Eat Chickpeas
- Falafel (my favorite)
- Hummus with various spices
- Toasted in the Oven with Garlic
- Chickpea Stew
- Curry
How to Make This Easy Chickpea Salad with Cucumbers and Tomatoes
- Cut the Red and Yellow Bell peppers into a medium dice
- De-seed the English Cucumber and cut it into half-moons or medium dice
- Cut the Cherry Tomatoes in half
- Toast the Pumpkin Seeds over dry heat
- Give the Kale a rough chop or use chopped romaine lettuce
- Drain, rinse, and dry the Chickpeas
- Assemble all the ingredients and toss them with the Vinaigrette
- Vinaigrette Recipe – Combine 1/2 cup good extra virgin Olive Oil, 2 Tablespoons White Wine Vinegar, one heaping Tablespoon of Sierra Nevada Pale Ale Honey Mustard (or Dijon), Juice from half a Lemon, 1/2 Teaspoon Cracked Black pepper. Whisk until silky and smooth. Pour over the salad and enjoy!
I hope you enjoyed this Chickpea Salad with Cucumbers and Tomatoes!
PrintDelicious Chickpea Salad with Cucumbers and Tomatoes
This delicious Chickpea Salad with Cucumbers and Tomatoes is one of our favorite summer salads. It has a delightful Honey Mustard Vinaigrette that will top your Mediterranean recipe rotation. The pumpkin seeds and chopped veggies add lots of crunch.
- Prep Time: 10 Minutes
- Cook Time: 0 Minutes
- Total Time: 10 Minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Chop
- Cuisine: Mediterranean Diet
- Diet: Vegan
Ingredients
- Chickpeas (drained and rinsed)- 1 can
- Italian Parsley – 1 cup
- Red and Yellow Peppers – 2 whole peppers
- English Cucumber – 1 large
- Cherry Tomatoes – 2 cups
- Toasted Pumpkin Seeds – 1/2 cup
- Olive Oil – 1/2 cup
- White Wine Vinegar – 2 Tablespoons
- Sierra Nevada Pale Ale Honey Mustard – 1 heaping Tablespoon
- Pepper – 1/2 Teaspoon Pepper
- Lemon
- 3 –4 cups of baby Kale or any green of your choice
Instructions
How To Make Chickpea Salad with Cucumbers and Tomatoes
- Cut the Red and Yellow Bell peppers into a medium dice
- De-seed the English Cucumber and cut it into half-moons or medium dice
- Cut the Cherry Tomatoes in half
- Toast the Pumpkin Seeds over dry heat
- Give the Kale a rough chop, or use chopped romaine lettuce
- Drain, rinse, and dry the Chickpeas
- Assemble all the ingredients and toss them with the Vinaigrette
- Vinaigrette Recipe – Combine 1/2 cup good extra virgin Olive Oil, 2 Tablespoons White Wine Vinegar, one heaping Tablespoon of Sierra Nevada Pale Ale Honey Mustard (or Dijon), Juice from half a Lemon ,1/2 Teaspoon Cracked Black pepper. Whisk until silky and smooth. Pour over the salad and enjoy!
Notes
*A good Dijon Mustard would also be delicious if you can’t find the Sierra Nevada Mustard.
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