SpanishEasy · Room Temperature
Chickpea Salad with Tomato and Cucumber
Cooked chickpeas tossed with chopped tomato, cucumber, and diced bell pepper, dressed simply with good olive oil and nothing more fussy than that. It is bright and filling at the same time, and works as well beside grilled fish as it does on its own at room temperature. The kind of salad you put together in ten minutes and eat all week.
Prep
15 min
Rest
5 min
Total
20 min
Method
Prepare
1
Drain and rinse the chickpeas. Pat them dry with a clean towel if you have time — drier chickpeas absorb the dressing better and have a better texture.
Make the dressing
Assemble
3
4
5
Serve at room temperature or slightly chilled with crusty bread alongside.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -10
Calories
621
per serving
Source of protein · 26gSource of fibre · 15gLow sugar · 6gLow saturated fat · 3g
Protein
26g
Carbs
87g
Fat
21g
Sat. fat
3g
Fiber
15g
Sugar
6g
Sodium
832mg
VeganGluten FreeDairy FreeEgg FreeLegume RichHigh Blood PressureCardiovascularDiabetes FriendlyGut HealthInflammationHigh FiberPlant ProteinMediterranean StyleLow Processed Food
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.6
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.1m³
Land
18Pt
Runoff
0.05g P
Ripe tomatoes, diced drives 45% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
5
Sweet
4
Salty
6
Sour
1
Bitter
2
Spicy
Textures
CrunchyTenderJuicy
Aromas
HerbalCitrusPungentEarthy
Kitchen Equipment
Counter FootprintSmall
Safety & Storage
Storage
Keep salad refrigerated until serving. This dish contains fresh raw vegetables (tomatoes, cucumber) and legumes (chickpeas) with an oil-based dressing, making it perishable. Do not leave at room temperature for more than 2 hours total.
High Risk Population
This dish is served raw and includes fresh vegetables. Immunocompromised individuals, pregnant women, young children, and elderly persons should ensure all vegetables are washed thoroughly before preparation.
Handling
Thoroughly wash and dry all fresh produce (tomatoes, cucumber) before dicing. Pat chickpeas completely dry with a clean towel as instructed — moisture on vegetables can promote bacterial growth in the dressing.
Cross Contamination
Use clean utensils and sanitized cutting boards when preparing raw vegetables. If serving with crusty bread, ensure bread is stored separately to prevent cross-contact with the salad.
Shelf Life
Prepared salad should be consumed within 2-3 days when stored in an airtight container in the refrigerator. The texture of cucumber may become soft after overnight refrigeration.
While this recipe contains no common allergens, always verify ingredient labels on canned chickpeas and other packaged components for potential allergen cross-contact statements if cooking for individuals with food allergies.
Pro Tips
Technique
Take a minute to pat your chickpeas dry with a clean towel before tossing them with the dressing. I know it sounds fussy, but drier chickpeas grip the lemon and oil much better — you'll taste the difference in every bite.
Substitution
No fresh cumin sitting around? A pinch of smoked paprika works beautifully here too, or even a little ground coriander for a different warmth. This salad forgives small changes.
From the chef
This is the kind of lunch my grandmother would throw together on a hot August day when nobody wanted to turn on the stove. Cold chickpeas, tomatoes so ripe they're practically falling apart, cucumber for crunch — and a generous pour of good olive oil to bring it all together. It doesn't need anything fancy. It just needs confidence.
TagsColdNo CookVeganMediterraneanSummerAndalusianLegume
Source: generated · May 30, 2026