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Chickpea cucumber salad on spoon with bowl in background

Chickpea Cucumber Salad

Tangy Chickpea Cucumber Salad is packed with freshness and flavor thanks to the addition of fresh parsley, black olives and a zesty marinade.
Prep Time 10 mins
Total Time 10 mins
Course Salad, Side Dish
Cuisine American
Servings 5


  • 15 oz. can chickpeas (rinsed and drained)
  • 1 large cucumber (peeled, quartered and sliced)
  • 5 oz. can sliced black olives (rinsed)
  • 1/3 c. olive oil
  • 2 T. apple cider vinegar
  • 1 t. sugar
  • 1 t. salt
  • 1/2 t. black pepper
  • 1/2 t. Italian seasoning or oregano
  • 1/4 c. fresh parsley (diced)


  • Combine chickpeas, cucumber and black olives in a bowl and set aside.
  • ┬áIn a separate bowl, whisk together olive oil, vinegar, sugar, salt, pepper and Italian seasoning. Stir in parsley and pour over chickpea mixture.
  • Toss to coat and refrigerate until serving.


  1. If you don't have apple cider vinegar, you can substitute white wine vinegar or red wine vinegar.
  2. Make sure you use fresh, crisp cucumbers.
  3. Mix it up with some of the options above.
  4. If you add a lot of additional options, you will probably need to double the marinade.
  5. You can eat this salad as soon as it is mixed together but for the best flavor, let it chill in the refrigerate for a few hours before enjoying.
Keyword chickpea cucumber salad