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Cucumber Chickpea Greek Salad - Olivia Adriance
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CUCUMBER CHICKPEA GREEK SALAD WITH SHALLOT VINAIGRETTE

Bright and flavorful, this hearty salad is great on its own or paired with seared salmon or chicken for a protein-packed entree.
Prep Time20 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: Chickpea salad, Cucumber salad, Greek salad, Shallot vinaigrette
Servings: 4
Author: Olivia Adriance

Ingredients

For the Dressing:

  • 1 small shallot, minced (you want about 3 tablespoons total)
  • 1 clove garlic, minced
  • Juice of ½ of a lemon
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons honey
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • A few grinds of pepper

For the Salad:

  • 4 Persian cucumbers, chopped
  • 1 can chickpeas, drained and rinsed
  • ¾ cup cherry tomatoes, chopped
  • ¾ cup green olives, chopped
  • ¼ cup basil, chopped
  • ¼ cup mint, chopped

Instructions

  • Add the minced shallot and garlic to a jar or bowl with the lemon, red wine vinegar, and a pinch of salt, and let sit for 10 to 15 minutes. This will reduce some of the bite of the raw shallot.
  • Add the olive oil, honey, Dijon mustard, and pepper to the jar and shake or stir to combine.
  • Add all of the salad ingredients (cucumbers, chickpeas, tomatoes, olives, basil, and mint) to a serving bowl and toss with the dressing.
  • Serve and ENJOY!

Notes

This salad is great for meal prep! It’s even better the next day after the ingredients have soaked up the dressing goodness.

Nutrition

Calories: 316kcal | Carbohydrates: 34g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 595mg | Potassium: 477mg | Fiber: 9g | Sugar: 10g | Vitamin A: 521IU | Vitamin C: 11mg | Calcium: 87mg | Iron: 4mg