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Italian Chickpea Cucumber Tomato Salad

A fresh and flavorful Italian chickpea salad made with crisp cucumbers, juicy tomatoes, and a simple Mediterranean-inspired dressing. Perfect as a light lunch, side dish, or easy summer salad.
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Prep Time 15 minutes
plus 1 hour cooking time if you are using dried chickpeas 1 hour
Total Time 1 hour 15 minutes
Course Salad, Side Dish
Cuisine Italian
Servings 6
Calories 250 kcal

Ingredients
  

For the Chickpeas:

  • 1 cup dried chickpeas
  • 1 bay leaf
  • 1 garlic clove smashed
  • A few sprigs of fresh rosemary or thyme optional
  • Salt added after cooking

For the Salad:

  • 2 ½ to 3 cups cooked chickpeas from above
  • 1 cup cherry tomatoes halved
  • 1 cup sliced English cucumber
  • ½ cup red peppers chopped
  • 1/2 cup thinly sliced red onion
  • 1/2 cup fresh parsley chopped
  • 2 tablespoons fresh basil torn

For the Dressing:

  • 1/2 cup extra virgin olive oil use a good Italian one
  • 1/4 cup tablespoons red wine vinegar OR fresh lemon juice
  • 1 teaspoon dried oregano
  • salt and Freshly cracked black pepper to taste
  • 1 garlic clove finely grated or mashed into a paste

Instructions
 

  • Cook the Chickpeas

    Soak 1 cup of dried chickpeas in water overnight (8–12 hours). Drain and rinse.Place them in a pot and cover with water by at least 2 inches. Add:
    1 bay leaf
    1 garlic clove (smashed)
    Optional: a small sprig of rosemary or thyme
    Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 45–60 minutes, or until tender but not mushy.Salt the water during the last 10 minutes of cooking. Drain and let cool slightly.
    • Time-saver tip: Cook extra chickpeas and freeze them for future use. You can use canned chickpeas , They work fine .

  • Assemble the Salad

    In a large bowl, combine:
    Cooked and cooled chickpeas
    Cherry tomatoes, red peppers, red onion and sliced cucumbers
    Gently mix in chopped parsley and basil.

  • Make the Dressing

    In a small bowl, whisk together olive oil, vinegar (or lemon juice), oregano, garlic, salt, and pepper.

  • Toss and Serve

    Pour the dressing over the salad and toss to combine. Let sit at room temperature for 20–30 minutes to develop flavor.Top with shaved Parmigiano or feta

Video

Keyword Italian chickpea salad, chickpea cucumber tomato salad