Mediterranean Cucumber Salad

Chopped cucumber, tomatoes, red onion, olives, and chickpeas in a white bowl mixed with a olive oil and lemon dressing.

5 stars (1 review)

This quick and refreshing vegan Mediterranean cucumber salad features crisp veggies, chickpeas, and a flavorful lemon-herb dressing. It's perfect for healthy lunches and side dishes.

Prep Time20

Total Time20

Servings: servings

Ingredients

For the Salad

1 English cucumber chopped
2 cups cherry tomatoes halved
16- ounce can chickpeas drained and rinsed (or 1 ½ cups cooked chickpeas)
½ red onion cut into thin slices
6- ounce can of olives
⅓ cup fresh parsley chopped

For the Dressing

2 ½ Tablespoons extra virgin olive oil
2 ½ Tablespoons fresh squeezed lemon juice
1 teaspoon maple syrup
¾ teaspoon salt or to taste
½ teaspoon fresh ground black pepper or to taste
½ teaspoon dried oregano

Instructions

In a small bowl, whisk together the dressing ingredients.
Prepare the salad ingredients and add them to a large bowl.
Pour the dressing over the salad and gently toss until the vegetables are evenly coated. Taste and adjust with more salt, pepper, or lemon juice if needed.
Serve immediately.

Notes

For a make-ahead recipe, prepare and store the vegetables and dressing separately in the refrigerator. Combine them just before serving to keep the vegetables fresh and crisp.

Nutrition

Course: Side Dish

Cuisine: Mediterranean

Author: Marlena Luna