Chickpea and Cucumber Tabbouleh Salad with Fresh Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A refreshing Mediterranean salad combining tender chickpeas, crisp cucumbers, and bright herbs dressed in lemony olive oil. This mediterranean-inspired salads (vegan, gluten free) ready in about 15 minutes pairs cooked chickpeas, medium (about 1 cup) cucumber, diced, tomatoes, diced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups cooked chickpeas
• 1 medium (about 1 cup) cucumber, diced
• 1 cup tomatoes, diced
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh mint, finely chopped
• 3 stalks green onions, sliced thin
• 3 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large mixing bowl, combine 1 1/2 cups cooked chickpeas, 1 cup diced cucumber, 1 cup diced tomatoes, 1 cup finely chopped fresh parsley, 1/2 cup finely chopped fresh mint, and 3 sliced green onions.
2. Step 2: In a small bowl, whisk together 3 tbsp lemon juice, 3 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the lemon-olive oil dressing over the salad mixture and toss gently until all the ingredients are evenly coated and fragrant. Let sit for 10 minutes before serving to allow flavors to meld.