Side dishes · About 15 minutes

Chickpea, cucumber and tomato salad

Name: Chickpea, cucumber and tomato salad
Total time: 15 min
Yield: 2 people
Cuisine: International
Ingredients: 1.5 cup cooked, drained chickpeas; 1 cucumber; 2 tomato; 0.25 onion; 0.5 lemon; 1 tbsp oil

Mawgoud Kitchen · Published 2026-10-15 · Updated 2026-10-18

Cooked chickpeas, cucumber and tomato with lemon dressing. Drain the chickpeas and chop vegetables just before serving.

International cuisine

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Total time: 15 minutes
Servings: 2
Cuisine: International

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Use safely stored cooked chickpeas or ready-to-eat canned chickpeas and drain well. Do not put dry chickpeas directly into this salad.
Wash and evenly dice cucumber and tomato. Finely chop the onion.
Mix lemon, oil, salt and pepper to taste in a wide bowl.
Gently toss with chickpeas and vegetables. Serve immediately or refrigerate promptly if not eating right away.

A helpful tip ✳

Drain chickpeas well and dress close to serving for the best texture. Onion is optional for a milder flavour.

An editorial recipe not yet practically tested by the site team. Check actual doneness; times are approximate.

Before you start

Can I use dry chickpeas?

Not with these steps and times. Cook them properly first.

Can I prepare it in advance?

Prepare and refrigerate ingredients separately, then combine near serving time. Follow safe storage guidance for perishable food.

Storing leftovers: Read safe storage guidance and sources

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Chickpea, cucumber and tomato salad

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