ChickPeas (Garbanzo Beans) Cucumber Salad (Mediterranean Style)

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 7th Dec, 2012
This picture was taken by my 2 yr old πŸ™‚

When I was shopping at my local farm market, I came across these beautiful baby Cucumbers. They were so attractive that I immediately bought a few home thinking I would let my kids snack on it. Last night when rummaging through my refrigerator, thinking of what to make for dinner (What was I thinking, that ideas would pop out of the refrigerator), my eyes went on the cucumbers again. They traveled from the refrigerator to my counter top and I was still clueless about what I was going to do with them. That is when I thought of making a salad, but guess what I had no greens in the house.

This recipe is a perfect savior when you are ever in the mood to eat some salad without having greens in the house. It is a very simple recipe and a very versatile one. You can add any vegetables you like to eat raw and make it in a jiffy for a crowd. And the next biggest advantage is this recipe can be (has to be) made ahead of time when cooking for a party. The salad has to be refrigerated at least for an hour before eating to bring out its refreshing features.

Ingredients – (serves 4)

  • Chickpeas/garbanzo beans – 1 can (drained and rinsed)*
  • Cucumbers – 2 baby ones or 1 large (chopped into 1 inch cubes)
  • Tomatoes – 1 large (chopped into 1 inch cubes)
  • Red onion – Β½ chopped finely
  • Cilantro/dhania leaves or parsley – few (chopped finely)

For the dressing –

  • Olive oil – 1 tbsp
  • Vinegar – 1 tsp (optional)
  • Lemon juice – Juice of one lime or lemon
  • Salt- to taste
  • Sugar – 1 tsp
  • Pepper – Β½ tsp
  • Dried parsley – 1 tsp
  • Garlic powder – Β½ tsp
  • Mustard powder – Β½ tsp

Procedure –

  • In a small bowl, add all the ingredients mentioned under the dressing and mix it well using a whisk. Keep aside.
  • Drain the chickpeas and rinse them well under running water.
  • * If using fresh chickpeas, soak the overnight and cook it until they are tender and soft, but not mushy.
  • Start chopping all the vegetables and drop them in a large salad bowl. Add the drained/cooked chick peas to it and give it a good toss. 
  • Now add the prepared dressing and mix it well to coat. Add the chopped cilantro/parsley to the salad. Cover it with a plastic wrap and leave it in the refrigerator for at least an hour. 
  • Enjoy with some fresh bread or warm soup or as is!

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