Posted on July 27, 2017
Clean Eating Cucumber Mint Chickpea Salad is a heavenly combination. This delightful and simple to make salad is made with cucumber, fresh mint and chickpeas galore, plus red onion (so pretty!), fresh parsley and a little crumbling of feta cheese which is optional, and can be left out for a vegan dish. This is a fresh and delicious healthy side salad or light meal.
Welcome additions include – A sprinkling of chopped nuts, I love almonds, pecans or pistachios. AND if you’re feeling extra healthy healthy healthy and want a little creaminess…Avocado!! Of course. This week I have been feeling like no plate of food is complete without some cubes of avocado…it just makes everything better. Takes it up a little notch.
BUT, that’s not to say that this Chickpea Salad isn’t COMPLETELY AMAZING as it is, with it’s original ingredients, because it totally IS.
More than amazing. SO so SO YUM!
You should definitely try these salads as well – My Sesame Chicken Butternut Barley Salad, my Zingy Avocado Citrus Couscous Salad, my Asian Carrot Salad with Peanut Ginger Dressing, my Balsamic Mushroom Bacon & Spinach Salad, my Warm Brown Rice Lentil Kidney Bean Salad, my Green Goddess Pesto Pasta Salad and my Roast Beet Butternut Basil Goat Cheese Salad.
Pros of this incredible healthy salad:
- It’s quick and easy, just 15 minutes to make
- You can use canned chickpeas – REAL time saver
- Chickpeas are great for you – full of protein, fibre, vitamins and minerals
- Fresh HERRRBS…Are not only one of the most delicious things on earth, but also mint aids digestion and parsley is just a Power Herb, it’s so full of good stuff! One of them being anti-oxidants which are great for your skin.
- This chickpea salad lasts for up to 4 days in an airtight container in the refrigerator.
- Last but not least – it’s satisfying and JUST DELICIOUS.
Little tip: If you have a sore tummy, you can steep mint in boiling water for a few minutes then drink it like a tea and it should help you to feel better!
Why have I never added MINT to my salads before?! Mint is an out of this world addition to this salad, it pops in every now and then to say a minty “HELLO!” and it’s a truly happy moment. It’s the little things that put smiles on our faces, isn’t it?
Like a salad made with chickpeas tossed together with chopped cool cucumber, finely finely diced red onion which blends into the flavours so well, big handfuls of fresh chopped mint leaves and fresh chopped parsley leaves and a crumbling of salty, creamy feta cheese. I like a simple, simple dressing which comprises of a drizzle of olive oil, a drizzle of balsamic vinegar, salt and ground black pepper. Incredibly simple, yet yummy dressing for an already FLAVOUR PACKED Salad.
This salad puts a smile on my face for sure.
I eat this salad for lunch, it’s totally satisfying, and so full of flavour, colour and texture, what more could you want for a healthy, vegetarian (vegan if you leave out the cheese), soul soothing lunch? And I make this salad as a side dish on the weekends – you can serve this chickpea salad with just about any main dish, it’s also amazing in a wrap or pita bread, and it’s a little unexpected so your friends and fam will love it. And want the recipe. Guaranteed.
If you need a little healthy and mouth watering sauciness to add to your wrap or pita bread, try my Simple Homemade Fresh Basil Pesto, my Favourite Homemade Tasty Tomato Salsa or The Best Herby Avocado & Yoghurt Pesto Sauce.
Just by the by, I also eat this salad for dinner, anytime is a good time when it comes to this Clean Eating Cucumber Mint Chickpea Salad. If you’re making this salad as a light meal, it should serve 3, and as a side dish it will serve 6.
Enough talk, let’s get chopping!
I hope you make and enjoy this Clean Eating Cucumber Mint Chickpea Salad very soon, and don’t forget to check back in here and tell me what you think!! I’d love to know.
This is one of the lightest, freshest meals or side dishes with wonderful flavour combinations. So many health benefits from the chickpeas, fresh herbs, cucumber and red onion. Make this salad vegan by omitting the cheese.
- 1 410 g tin chickpeas
- 1/2 cucumber diced small
- 1/2 red onion finely chopped
- 1 large handful mint leaves chopped
- 1 large handful parsley chopped
- 1/4 cup feta cheese crumbled or cubed
- 1/4 cup almonds roughly chopped (optional)
Drain and rinse the chickpeas.
In a large mixing bowl, toss together all the ingredients. Spoon into a salad bowl, and serve.
I like this salad with a very simple dressing of olive oil, balsamic vinegar, just a drizzle of each, and salt and pepper.
Pecans or pistachios work really well with this chikpea salad too!