Some salads are pure refreshment, and this cucumber and chickpea salad is one of them. Crisp English cucumbers, creamy chickpeas, and sweet bell peppers mingle with thinly sliced Fresno peppers for a gentle kick, all tied together with a bright lemon-honey dressing. It's colorful, cool, and the kind of dish that fits anywhere - from summer BBQs and potlucks to a no-cook weeknight dinner when the kitchen feels too hot to turn on the stove. Bonus: it's ready in about 20 minutes, with no cooking required.
Ingredient Notes
- English cucumbers - Thin-skinned and nearly seedless, they add crispness without bitterness. If using standard cucumbers, peel and deseed them before slicing.
- Chickpeas - Canned chickpeas make this hearty enough to serve as a main dish or light lunch. Rinse and drain well.
- Fresno peppers - Thinly slice and remove seeds/membrane. They add mild heat and bright red color.
- Fresh herbs - Parsley brings brightness; mint adds a cooling note. Chop finely for even flavor.
- Pistachios - Sprinkle just before serving to keep their crunch.
Instructions
In a large mixing bowl, whisk together 4 tablespoons olive oil, 2 tablespoons apple cider vinegar, zest and juice of 1 lemon, 1 tablespoon honey, 1 teaspoon sea salt, ¼ teaspoon black pepper, and 4 cloves finely grated garlic until emulsified.
Add 2 English cucumbers (sliced into rounds), 1 can chickpeas (rinsed and drained), 2 thinly sliced Fresno peppers, 1 chopped yellow bell pepper, ¼ sliced red onion, ¼ cup parsley, and 6-8 chopped mint leaves. Toss to coat in the dressing.
Cover and chill for about 1 hour (optional but recommended). Toss again before serving.
Sprinkle with ¼ cup chopped pistachios just before serving.
How to Serve
- At summer BBQs or potlucks (it travels well).
- Over a grain like quinoa or farro for a filling main dish.
- As part of a grain bowl with hummus, olives, and feta.
- Alongside grilled fish or chicken for a balanced plate.
Tips, Tricks & Alterations
- Make it vegan - Swap honey for maple syrup or agave.
- Add crunch - Try almonds, walnuts, or sunflower seeds instead of pistachios.
- Storage - Keeps 2-3 days in the fridge; cucumbers soften after day 1.
- Spice control - Use one Fresno pepper or swap for red bell pepper if you prefer mild.
Meal prep tip - Make dressing up to 2 days ahead and toss with vegetables just before serving.
Recipe
Cucumber and Chickpea Salad
Ingredients
- 2 English cucumbers cut into rounds (leave peels on; peel/deseed if using standard cucumbers)
- 1 15 oz can chickpeas, rinsed and drained
- 2 Fresno peppers seeded and thinly sliced (remove seeds and membrane)
- 1 yellow bell pepper chopped
- ¼ red onion thinly sliced
- 4 cloves garlic finely grated (about 1½ teaspoons)
- 4 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Zest and juice of 1 lemon
- 1 tablespoon honey or maple syrup/agave for vegan version
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh parsley
- 6 -8 mint leaves chopped
- ¼ cup chopped pistachios add just before serving
Instructions
- In a large bowl, whisk together olive oil, apple cider vinegar, lemon zest and juice, honey, salt, pepper, and garlic.
- Add cucumbers, chickpeas, Fresno peppers, bell pepper, onion, parsley, and mint. Toss well.
- Chill for 1 hour for best flavor, or serve immediately.
- Top with pistachios before serving.
Did you make this recipe? Let me know!