Best 7 Chickpea And Cucumber Salad With Fresh Mint Recipes

Searching for a healthy and refreshing summer dish? Look no further than chickpea and cucumber salad with fresh mint! This delightful combination of flavors and textures is a perfect way to enjoy the bounty of the season. With its crunchy cucumbers, protein-packed chickpeas, and vibrant mint, this salad is both satisfying and nutritious. Whether you're looking for a light lunch or a vibrant side dish, this chickpea and cucumber salad is sure to please.

Here are our top 7 tried and tested recipes!

CLEAN EATING CUCUMBER MINT CHICKPEA SALAD

Clean Eating Cucumber Mint Chickpea Salad image

This is one of the lightest, freshest meals or side dishes with wonderful flavour combinations. So many health benefits from the chickpeas, fresh herbs, cucumber and red onion. Make this salad vegan by omitting the cheese.

Provided by Berry Sweet Life

Categories Salad

Time 15m

Number Of Ingredients 7

Ingredients

1 410 g tin chickpeas
1/2 cucumber (diced small)
1/2 red onion (finely chopped)
1 large handful mint leaves (chopped)
1 large handful parsley (chopped)
1/4 cup feta cheese (crumbled or cubed)
1/4 cup almonds (roughly chopped (optional))

Steps:

Drain and rinse the chickpeas.
In a large mixing bowl, toss together all the ingredients. Spoon into a salad bowl, and serve.

Nutrition Facts : Calories 280 kcal, ServingSize 1 serving

CHICKPEA AND CUCUMBER SALAD WITH FRESH MINT

Chickpea and Cucumber Salad with Fresh Mint image

Provided by dancersrecipes

Time 29m

Yield 4

Number Of Ingredients 11

Ingredients

2 cucumbers
1 3/4 cup canned or cooked chickpeas, (garbanzo beans) rinsed.
1/2 cup roughly chopped mint leaves
2 medium carrots, peeled and grated
1/3 cup currants (optional)
1 1/2 teaspoon fennel seeds
3 tablespoons minced shallots
4 tablespoons fresh lemon juice
1 1/2 tablespoon olive oil
salt, to taste
freshly ground black pepper, to taste

Steps:

Peel cucumbers and cut in half lengthwise. Scoop out the seeds with a spoon and discard them. Cut cucumbers into 1/4-inch pieces. Place in a medium bowl. Add remaining ingredients and toss well to combine. Adjust seasonings if necessary. Serve salad at room temperature.

CHICKPEA AND CUCUMBER SALAD WITH FRESH MINT

Chickpea and Cucumber Salad with Fresh Mint image

This Chickpea and Cucumber Salad with Fresh Mint is a refreshing minty salad for any time of year.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

2 cucumbers (about 1 1/2 pounds)
1 3/4 cups canned or cooked chickpeas, rinsed
1/2 cups roughly chopped mint leaves
2 medium carrots, peeled and grated
1/3 cups currants
1 1/2 teaspoons whole fennel seeds
3 tablespoons minced shallots
1/4 cup fresh lemon juice
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

Steps:

Peel the cucumbers if they are waxed, and cut in half lengthwise. Scoop out the seeds with a spoon, and discard them. Cut cucumbers into 1/4-inch pieces. Place in a medium bowl.
Add remaining ingredients, and toss well to combine. Adjust seasonings if necessary. Serve salad at room temperature.

HALLOUMI, CHICKPEA, AND TOMATO SALAD WITH MINT

Halloumi, Chickpea, and Tomato Salad with Mint image

Halloumi is the hot new cheese! Well, really, it's ancient, not new--but it is best fried or grilled, so "hot" is fair, isn't it? This fresh salad combines halloumi with tomatoes, mint, and chickpeas, Mediterranean-style.

Provided by cheesemite

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 (14 ounce) can chickpeas, drained
2 large tomatoes, chopped
3 medium green onions, sliced
12 leaves fresh mint, chopped
1 medium lemon, juiced
2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste
7 ounces halloumi cheese, sliced

Steps:

Stir chickpeas, tomatoes, green onions, mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside.
Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
Stir halloumi into the salad and serve immediately.

Nutrition Facts : Calories 359 calories, Carbohydrate 30.8 g, Cholesterol 37.2 mg, Fat 20.6 g, Fiber 6.9 g, Protein 16.8 g, SaturatedFat 8.5 g, Sodium 849.8 mg, Sugar 2.7 g

CHICKPEA CUCUMBER SALAD

Chickpea Cucumber Salad image

This recipe is a crowd pleaser! My new husband and I bring it to parties, barbecues and other gatherings. It's a light but flavorful side dish that brings a little bit of Greek flavor to any meal. -Kristi Smith, Greenwood, Indiana

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

3 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
4 large cucumbers, seeded and cut into 1/2-inch pieces
2 packages (3-1/2 ounces each) crumbled reduced-fat feta cheese (about 1-1/3 cups)
1 cup finely chopped red onion
1/2 cup reduced-fat ranch salad dressing
2 tablespoons snipped fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Combine chickpeas, cucumbers, cheese and onion. In another bowl, mix ranch dressing, dill, salt and pepper. Pour over salad; toss to coat. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 620mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

CUCUMBER CHICKPEA SALAD

Cucumber Chickpea Salad image

Make and share this Cucumber Chickpea Salad recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories Egyptian

Time 15m

Yield 1 salad, 2-4 serving(s)

Number Of Ingredients 12

Ingredients

2 (8 ounce) cans chickpeas, drained
1 cup chopped tomato (or more if you like tomatoes)
1/2 cup minced onion
1/2 cup sliced celery
2 cucumbers, sliced and chopped
2 teaspoons minced garlic
1 teaspoon dill weed
salt & pepper
3 teaspoons lemon juice
1/4 cup olive oil
1/4 teaspoon coriander
1/4 teaspoon cumin

Steps:

Mix oil & lemon juice well and set aside.
Combine all other ingredients and toss with the oil and lemon juice mixture. Chill before serving and garnish with fresh parsley, if desired.

CUCUMBER AND MINT SALAD

Cucumber and Mint Salad image

A tasty and filling salad! The fresh mint makes it shine. Can be made ahead and refrigerated. Just add oil and vinegar and mint at the last minute.

Provided by ADILIB

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

1 cucumber, sliced
1 cup sliced celery
1 (15 ounce) can garbanzo beans, drained
3 carrots, peeled and shredded
¼ cup raisins
1 cup chopped fresh mint
2 tablespoons olive oil
3 tablespoons red wine vinegar

Steps:

Place the cucumber, celery, garbanzo beans, carrots, raisins, and mint in a large bowl, and toss with the olive oil and red wine vinegar to coat. Serve immediately.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 21.5 g, Fat 5.2 g, Fiber 3.6 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 178.7 mg, Sugar 6.4 g

Tips:

Choose the freshest ingredients possible. This will ensure the best flavor and texture for your salad.
Don't overcook the chickpeas. They should be tender but still have a slight bite to them.
Chop the cucumbers into uniform pieces. This will help them cook evenly.
Use a light hand with the dressing. You don't want to overpower the delicate flavors of the chickpeas and cucumbers.
Serve the salad immediately or chill it for later. It's delicious either way.

Conclusion:

This chickpea and cucumber salad is a refreshing and healthy side dish or main course. It's easy to make and can be tailored to your own taste preferences. Add some crumbled feta cheese or chopped walnuts for extra flavor and texture. Enjoy!