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Cucumber and Chickpea Salad is a colorful and easy to make summer salad or side dish made with chickpeas, cucumbers, tomatoes, peppers, onions and provolone cheese. It is drizzled with a tangy dressing and chilled. 
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CUCUMBER AND CHICKPEA SALAD

A colorful and easy to make summer salad made with chickpeas, cucumbers, tomatoes, peppers, onions and provolone cheese. It is drizzled with a tangy dressing and chilled.
Course Salad, Side Dishes
Cuisine American
Keyword chickpea salad, cucumber salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 300kcal
Author pamelashank2015

Ingredients

  • SALAD INGREDIENTS
  • 1 can (18oz) chickpeas, drained and rinsed
  • 1/2 cup English cucumber, diced
  • 1/4 cup green bell peppers, diced
  • 1/4 cup red bell peppers, diced
  • 2 Tablespoons sweet onion, diced
  • 1/2 cup cherry or grape tomatoes, halved
  • 1/2 cup provolone cheese, cut in small cubes
  • DRESSING INGREDIENTS
  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tablespoons red wine vinegar
  • 1 Tablespoons lemon juice (may use lime juice)
  • 1 teaspoon minced garlic from jar (or 1 clove diced)
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse black pepper
  • 1/8- 1/4 teaspoon red pepper flakes (use desired amount of heat)

Instructions

  • Clean and prep the vegetables. Cut the cheese into small cubes. Place the chickpeas, cucumbers, peppers, onions, tomatoes, and cheese into a large mixing bowl.
  • Prepare the dressing by placing the olive oil, red wine vinegar, lemon juice, garlic, sugar, salt and peppers into a small jar with a lid. Shake to combine the ingredients well.
  • Pour about half-two thirds of the dressing over the vegetables and gently fold to cover well. Cover the salad and refrigerate for at least 1 hour. Reserve the remaining dressing for later use.
  • Prior to serving, gently stir the salad and add desired amount of additional dressing.

Notes

Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
NOTES:
Before dicing the cucumber, it looks nice to partially peel it. This can be done with a vegetable peeler or even a fork ran down the sides.
I find that it works best to add part of the dressing, toss the veggies, and chill. Prior to serving, stir the salad again to mix the dressing well. If desired you can add more dressing a little at a time. 
This salad can be refrigerated in an airtight container for about 2 days. The cheese may start to get a little too soft (or mushy) after this.