Tomato Cucumber Chickpea Salad
This Tomato Cucumber Chickpea Salad is a perfect idea for an easy summer lunch salad for anyone who enjoys garbanzo beans! Or switch out the beans for a low-carb protein option if you prefer.
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For people with vegetable gardens, we’re approaching the time of year when nearly every meal needs to include some kind of salad with tomatoes and cucumbers, right? Of course, tomatoes, cucumbers, and Feta are a classic Greek Salad combination, but what makes this Tomato Cucumber Chickpea Salad so memorable besides the addition of Feta is the technique of marinating the garbanzo beans.
And the generous use of fresh herbs adds so much flavor to this salad. This is an easy salad that could be switched up in a variety of ways, and the addition of garbanzo beans could bump this up to a main-dish salad, or see tips for making a version that’s lower in carbs. I think this would be tasty for a light dinner during the summer; hope you will try it.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- canned garbanzo beans
- white balsamic vinegar (affiliate link)
- extra virgin Olive Oil (affiliate link)
- Spike Seasoning (affiliate link) or another all-purpose seasoning blend
- diced tomatoes
- diced cucumbers
- chopped fresh basil, parsley, or oregano
- salt and fresh ground black pepper to taste
- crumbled Feta
What balsamic vinegar did I use?
If you’re making this cucumber and tomato salad with the beans, please don’t skip the step of marinating the garbanzos in balsamic vinegar for that extra flavor boost. I’ve made this plenty of times with regular balsamic vinegar, but when I made it to update the photos I used white balsamic vinegar (affiliate link), which kept the light color of the beans. If you have white balsamic vinegar I’d definitely use it for a prettier salad, but this is just as tasty with regular balsamic vinegar!
What herbs will work for the Tomato Cucumber Chickpea Salad?
When I made this to take new photos I had some of those big basil plants from Trader Joe’s sitting in my window, so I opted for fresh basil this time. But fresh oregano, fresh basil or fresh parsley would all be great here, so use what you have.
How to make Tomato Cucumber Chickpea Salad lower in carbs:
You could replace the garbanzos with a lower-carb protein option like diced chicken, canned tuna, shrimp, or cooked sausage if you want a low-carb option for this recipe.
How to make Tomato Cucumber Chickpea Salad:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Canned garbanzo beans need to be rinsed well with cold water (until no more foam appears) and then drained in a colander for at least 15 minutes.
- While beans drain, whisk together the balsamic vinegar, olive oil, and Spike Seasoning (affiliate link) or another seasoning of your choice. It’s important to use good quality extra virgin olive oil and balsamic vinegar here since there’s not a lot of other seasoning in the salad.
- When beans are well drained, place them in a in small Ziploc bag, add the marinade mixture, and let beans marinate in the refrigerator for 4 hours (or longer.)
- When you’re ready for chopping the tomatoes and cucumbers, let the marinated garbanzo beans drain, saving the reserved dressing. Taste the dressing for seasoning, adding more vinegar and olive oil if you don’t have at least 3 T of dressing. (We added 2 T more olive oil and 1 T more vinegar, but you might want less dressing.)
- This is a recipe where it’s important to have fresh, flavorful tomatoes and fresh small cucumbers. I use equal parts tomatoes and cucumbers, but you can vary the proportions depending on what you have. If you use larger tomatoes that are extra juicy, I’d drain tomatoes in a colander for a few minutes.
- I used my favorite herb scissors to cut the basil into nice thin strips. Put tomatoes and cucumbers into a bowl and mix in drained garbanzos, chopped basil (or other herbs), and reserved dressing.
- Then season the salad with salt and pepper, add Feta and toss salad to gently mix.
- Serve the salad right away, with a little more Feta to add at the table if desired.
Make it a Meal:
This Tomato Cucumber Chickpea Salad would be a great main dish salad, or could be served as a side dish with something like Very Greek Grilled Chicken or Kalyn’s Souvlaki.
More Salads with Cucumbers and Tomatoes:
- Tomato, Cucumber, and Radish Salad
- Middle Eastern Tomato Salad
- Tomato Salad with Cucumber, Avocado, and Cilantro
Want More Summer Tomato Salads?
Check out 20 Summer Tomato Salads for more amazing salad ideas for summer tomatoes!
Tomato Cucumber Chickpea Salad
If you like salads with beans this Tomato Cucumber Chickpea Salad is a perfect summer lunch! Creamy Feta cheese and fresh herbs add flavor, and you can replace the chickpeas with chicken, tuna, shrimp, or sausage if you want a version with fewer carbs.
- one 15.5 oz. can garbanzo beans
- 2 T balsamic vinegar (see notes)
- 3 T good quality extra virgin olive oil (see notes)
- 1/2 tsp. Spike Seasoning (see notes)
- 1 1/2 cups diced tomatoes (drained in colander if the tomatoes are extra juicy)
- 1 1/2 cups diced cucumbers with skin on
- 1/2 cup chopped fresh basil, parsley, or oregano
- salt and fresh ground black pepper to taste
- 1/2 cup crumbled Feta, plus more to add at the table if desired
- Put garbanzo beans in colander and rinse very well until no more foam appears. (I like to remove any chickpea skins that come off when you’re rinsing the beans but that's totally optional.)
- Let beans drain at least 15 minutes. (I sometimes pat them dry with a paper towel if I’m in a hurry and they seem quite wet.)
- Mix olive oil, balsamic vinegar, and Spike Seasoning (affiliate link) with a whisk.
- Place beans in small Ziploc bag, pour dressing over and marinate beans in refrigerator 4-6 hours or longer.
- When you’re ready to prepare the salad, remove beans from refrigerator and drain them in a colander, reserving the dressing.
- Taste dressing for seasoning, and if you don’t think you have enough dressing, add a bit more balsamic vinegar and olive oil. (We added 2 T more olive oil and 1 T more balsamic vinegar, but you might want less dressing; decide how wet you prefer your salads.)
- Dice tomatoes and if they’re extra juicy, put in colander to drain while you prepare other ingredients.
- Cut cucumbers into fourths lengthwise, and then into pieces about 1/2 inch wide. (If cucumbers seem wet, pat dry with paper towel.)
- Put basil or other herbs into salad spinner and wash, spin dry or dry with paper towels, and cut with herb scissors or coarsely chop using a chef’s knife.
- Combine tomatoes, cucumbers, garbanzo beans and basil in a bowl and toss with reserved salad dressing.
- Season salad with salt and fresh ground black pepper to taste, then gently mix in the crumbled Feta.
- Serve right away, with more Feta to add at the table if desired.
I used white balsamic vinegar (affiliate link) for this recipe, but any good tasting balsamic vinegar will work. I used my herb scissors (affiliate link) to get nice slivers of basil for the salad. If you don't have Spike Seasoning (affiliate link) use any all-purpose seasoning blend.
You will probably need a little more olive oil and balsamic vinegar to add to the dressing when it's drained off the beans after marinating.
This recipe inspired by The South Beach Diet Quick and Easy Cookbook, with lots of adaptations by Kalyn.
Amount Per Serving: Calories: 222Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 11mgSodium: 601mgCarbohydrates: 23gFiber: 7gSugar: 6gProtein: 8g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Tomato Cucumber Chickpea Salad recipe is suitable for any phase of the original South Beach Diet, since beans are considered to be a “good” carb for South Beach. This salad might be too high in carbs for other low-carb eating plans, but you could make this lower in carbs by using more cucumbers and less beans and tomatoes or by switching out the garbanzos for a lower-carb protein like diced chicken, tuna, shrimp, or even sausage.
Find More Recipes Like This One:
Use the Salads Index to find more salad ideas! Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2006. It was updated in 2018 with better photos, and was last updated with more information in 2023.
31 Comments on “Tomato Cucumber Chickpea Salad”
Sounds delicious! I'm not sure why I never thought of adding chickpeas to my Greek salads. Sheer genius, thank you for sharing!
You are on a role with these summer-licious salads! I love all of them.
Oh yes, I would love this with cilantro too.
I just made this tonight!!! It was sooo awesome! We loved it. I used cilantro instead of parsley/oregano! It was wonderful…but we love the taste of cilantro. Thanks for this recipe so much!
This salad looks so fresh and delicious! Nothing is better than crisp veggies 🙂 And anything Greek is a-ok in my book! Can't wait to try this out, thanks for the recipe.
That looks delicious! Salads like that are my stand-by summer lunches or side dishes with dinner. Absolutely love them!
Although I don't have a vegetable patch(I live in an apartment), I tried your recipe and really enjoyed it. I skipped the parsley though, I really hate the taste.
Thi9s looks like the perfect dish for summertime…I would eat it for lunch lots and probably will do that soon. I like fresh oregano but would add basil, too. Yummy!
Marinating the garbanzo beans is such a great way to add flavor. I adore fresh oregano and am so happy to have another recipe in which to use it. The updated photo is fabulous!
That looks delicious and refreshing!!!
Isn’t it remarkable that some cultures would use the names for oregano, thyme, savory, and marjoram interchangeably?! They are such different flavours.
I confess that I’ve never been a big fan of fresh oregano – it’s so strong tasting. (I’m pretty sure that the oregano we have is Greek oregano) We dry ours and use it on pizzas.
But I adore fresh marjoram and love to put it with parsley into ricotta cheese for stuffing manicotti.
P.S. One of the vegetable stores sells herbs for planting. All the summer savory containers are labelled “Italian oregano”!
just checked my oregano, it should be Mediterranean type. I’m trying to grow marjoram, hope I have a chance to share its story/recipe in WHB soon.
I agree Virginie, you’re lucky to have a garden. I wish one day we have one,too.
This salad rocks!
I would like attend to WHB but here in Algeria, the only available herbs are mint,parsley and cilantro! Although the climate is available, there is such a limited variety, I can’t understand why.
I will return to Istanbul in July and find some herbs to write and share about.
Virginie, I love my garden. I don’t think I could live in an apartment, even though I love big cities.
Michele, it was really good. I’m going to try feta next time though. The goat cheese got runny overnight.
Gattina – the Mexican oregano is quite delicious too, at least in my opinion.
Tony, I’m hosting. Sorry if I didn’t leave enough reminders, but I started to feel like I was boring everyone to death mentioning it.
Sher, I love the look of the oregano plant too.
Ed, I’m going to learn how to use del.icio.us this summer when I have some time.
mmmm fresh origano. I’ve posted thisd to del.icio.us and hope I remember it for my summer.
My oregano is doing good too. It’s such a pretty plant, isn’t it? I love all the flavors and textures in your salad.
are you goin to host the WHB today? I am writing a post right now..
I can imagine I get all the fantastic flavors (sweet and tangy) and textures (crunchy and soft) just in this salad! Thanks for the info on oregano, I’ll see what type my oregano belongs to. And big thanks for hosting the event!
That looks very tasty! Many of my favorite flavors all in one dish!
Lucky you are to garden. You can get fresh herbs whenever you like to make so perfumed salads !