This Mediterranean Chickpea and Cucumber Salad combines creamy chickpeas with crunchy cucumbers, quick-mellowed red onion, briny black olives, and salty, chewy halloumi. Think of it like a Greek salad that's been powered up with protein!
This is the salad of my dreams.
Hello! And welcome to this glorious Chickpea and Cucumber Salad. It's just so good. It's crispy and crunchy and tangy and packed with both veggies and chickpeas, which makes this nutritionist's heart happy.
Here's why this salad is so good: the red onions are mellowed out by a brief marinate in red wine vinegar, olive oil, and sumac. If you haven't used sumac before, you're in for a real treat—the tangy flavor is perfect here.
It's vegetable heavy, olive moderate, and made more substantial with the addition of chickpeas for protein and heft. This is a perfect place to use chickpeas cooked from dry, but it's also totally fine to just crack open a can.
I've included optional croutons of seared halloumi, which are served on the side and easily left out for a vegan salad.
Looking for more chickpea recipes? There are so many in the HNL recipe archives. These creamy, dreamy Marry Me Chickpeas, and this 15-Minute Smashed Chickpea Salad Sandwich are some of my faves.
Let's make chickpea and cucumber salad together!
Step 1: Marinate your onions
A quick marinate in red wine vinegar and sumac is the trick to mellowing these onions out. Start here, and let them soak while you're prepping the rest of the ingredients.
Step 2: Get chopping!
While the onions are marinating, chop your cucumber, red pepper, and tomatoes. Combine them in a large bowl, together with the chickpeas and black olives.
Step 3: Fry the halloumi
If you're adding halloumi to this salad, now's the time to crisp it up!
Step 4: Mix it up!
Now add the marinated red onions, along with all of the liquid, and toss everything together.
Step 5: Serve!
Spoon the salad into bowls, top with halloumi croutons (if using) and enjoy!
Mediterranean Chickpea and Cucumber Salad with Halloumi
Ingredients
- ½ medium red onion thinly sliced
- 2 Tablespoons extra virgin olive oil
- 3 Tablespoons red wine vinegar
- 1 teaspoon ground sumac
- 1 large long English cucumber diced
- 2 large tomatoes diced
- 1 large red bell pepper diced
- 14 oz chickpeas or 1 ½ cups cooked chickpeas, drained and rinsed
- ½ cup kalamata olives sliced
- 8 ounces halloumi cubed and pan-fried (optional)
Instructions
- Combine the olive oil, red wine vinegar, and sumac in a small bowl.2 Tablespoons extra virgin olive oil, 3 Tablespoons red wine vinegar, 1 teaspoon ground sumac
- Add the sliced red onions, and set aside to marinate while you prep the other ingredients.½ medium red onion
- In a large bowl combine diced cucumber, tomato, red pepper, chickpeas, and olives.1 large long English cucumber, 2 large tomatoes, 1 large red bell pepper, 14 oz chickpeas, ½ cup kalamata olives
- If using halloumi croutons, heat a heavy-bottomed pan over medium heat. Add a teaspoon of olive oil, and sear the halloumi cubes for a few minutes, until they are golden on all sides. Remove from the heat.8 ounces halloumi
- Add the marinated onions and all of the accompanying liquid to the salad bowl. Toss the salad well to combine.
- To serve, spoon the salad into individual bowls, tossing the salad a bit before serving as liquid will have settled to the bottom. Top individual bowls with halloumi croutons, or leave them off for a vegan salad. Enjoy!
Notes
- Nutrition values are an estimate only, and will change depending on whether you include the halloumi or not.
- This salad will last for up to 3 days in the fridge, but is best served the same day it is made.
Nutrition
Melissa says
This was pretty at the table & awesome to eat. We added parsley, extra beans & served feta on the side. My youngest protested when I offered our guests some leftovers because she wanted the rest for herself. Will be making this again!
Victoria Mitchell says
Sooo good!!
Christine @ Happy Veggie Kitchen says
Looove the idea of halloumi in a Greek inspired salad! And chickpeas too! This is so hearty and filling, I could eat it every night.
pallavidhadda says
Lovely n tempting
themuffinmyth says
Why thank you 🙂