Chickpea Salad with Tomatoes and Cucumber

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Chickpea Tomato + Cucumber Salad | This simple vegan and vegetarian salad combines the earthy flavor of chickpeas with the juiciness of ripe Roma tomatoes and the crispness of cucumbers. Tossed in lemon juice and Za'atar seasoning mix, this easy salad is perfect for a light lunch, side dish, or backyard cookout.

Chickpea Salad with Tomatoes and Cucumber in a bowl

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What is Za'atar seasoning?
Can I use canned chickpeas?
Can I use cooked chickpeas?
Ingredients
Substitutions
How to Make this Salad
Tips for Making Tomato Cucumber Chickpea Salad
What to serve with Chickpea Tomato Cucumber Salad
Storage
FAQs
Recipe

When I was in Florida one winter, I found this cool little Mediterranean market with the words "Chez Jacqueline" over the door, which is my name, so of course I had to check it out. This is where I first bought Za'atar seasoning and my obsession has continued.

What is Za'atar seasoning?

Za'atar seasoning is a Middle Eastern seasoning mix commonly consisting of oregano, thyme, sesame seeds, and sumac.

Can I use canned chickpeas?

Yes you can use canned chickpeas in chickpea salad just be sure to rinse them well. Rinsing canned chickpeas for use in salads is important because it helps cut down on the added starch and salt and helps to eliminate the briny and slightly metallic taste of the canning liquid.

Can I use cooked chickpeas?

Yes, cooked dry chickpeas are my preference over canned because they have a better texture and taste. I don't always have them made so I use canned chickpeas often, but when I do cook chickpeas (for hummus especially), I use my easy No Soak Instant Pot Chickpeas recipe. The chickpeas come out perfectly every time, so if you have an Instant Pot and love chickpeas try it out!

Ingredients

chickpeas: cooked or canned are both good in this recipe. If using chickpeas you've cooked yourself make sure to let them cool first. If using canned chickpeas, make sure to drain and rinse them.
tomatoes: Roma tomatoes are my favorite tomato and that's what I use here
cucumbers: Use any cucumber. Persian cucumbers are good for this salad because they have less water. Remove the seeds of watery cucumbers to make the salad last longer (optional).
fresh parsley and lemon juice: this adds so much brightness and flavor to dishes, especially this chickpea salad
your favorite seasoning mix: I like this chickpea salad with Za'atar seasoning.

Substitutions

Roma tomato: Try cherry tomatoes instead.
Za'atar: Try Greek Seasoning or Italian Seasoning instead for a different flavor.
Instead of dried seasoning mixes, try a blend of fresh herbs like cilantro, oregano, basil, parsley, or mint.
Try adding some crumbled Feta cheese or fresh shavings of Parmesan.
More flavor: Add a tablespoon or two of good Greek olive oil.
Add diced avocado or bell peppers.
Add chopped olives.
chickpeas: try another canned white bean instead.

How to Make this Salad

Prep Tips

Chop the cucumber, tomato, and onion. Deseed the cucumber and tomato if you want to keep leftovers in the fridge for a few days.

Drain and rinse the chickpeas if you're using canned chickpeas. If you're using dry chickpeas cook and cool them. Try my Instant Pot Chickpeas which do not require soaking ahead of time.
In a medium mixing bowl, mix together the lemon juice and seasoning mix. Add the chopped tomato, cucumber, red onion, and parsley.
Taste and season with salt and pepper to your liking. Serve.
Store in the fridge for a day or two. The tomato and cucumber will make it a bit watery when stored so I recommend deseeding them if you want to keep this in the fridge.

Tips for Making Tomato Cucumber Chickpea Salad

fresh herbs: the fresh herbs and lemon juice really up the flavor in this simple salad so I do recommend including them. Try fresh basil or oregano instead.
customize it: play around with the flavors, adding other vegetables like chopped bell peppers or different spice blends.
deseed: if you plan on having leftovers in the fridge for a few days, deseed the cucumber and Roma tomatoes. These two ingredients let their moister out after a day or two in the fridge and can cause the salad to go soggy.
chill: let the salad sit and chill in the fridge for 30 minutes before serving so all of the ingredients can meld together.

What to serve with Chickpea Tomato Cucumber Salad

I like this salad by itself or with a piece of garlic toast for a light and refreshing lunch. You could also stuff it inside a pita bread.

For a more filling dinner pair this chickpea salad with Mediterranean Chicken and Orzo, Greek Lemon Potatoes, a Black Bean Burger, a Buffalo Chickpea Quesadilla, or Lemon Pepper Pasta.

Try this chickpea salad as part of a Chicken Shawarma Plate or in a Mediterranean Grain Bowl.

Storage

This salad keeps in the fridge for a day or two before the cucumber and tomato get a bit watery. To make it last longer, deseed the cucumber and tomato before mixing the salad.