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Tuscan Chickpea Cucumber Tomato Salad with Basil

Tuscan Chickpea Cucumber Tomato Salad with Basil

Want a salad that tastes like it belongs on a sun-drenched Tuscan table? This Tuscan Chickpea Cucumber Tomato Salad with Basil brings hearty chickpeas, fresh basil, and a bright lemon-olive oil dressing together for a dish that genuinely earns its Italian-inspired name.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: cucumber and tomato salad, cucumber tomato onion salad, DINNER, Side Dish
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • This recipe comes together from hearty chickpeas fresh produce, and a bright, simple dressing. Here's exactly what you need.
  • 1 15 oz can chickpeas, drained and rinsed (or about 1½ cups homemade)
  • 1 medium-large English cucumber finely diced (about 2 cups)
  • 3/4 cup cherry or grape tomatoes quartered
  • 2/3 cup finely chopped fresh basil
  • 1/3 cup diced red onion
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar for sweetness
  • 1/2 teaspoon sea salt plus more to taste
  • 1/2 teaspoon ground black pepper
  • 1/4 cup vegan feta crumbles optional, or substitute pitted, chopped kalamata olives
  • Fresh basil genuinely makes this recipe. If you can find good fragrant basil at the farmers market, it makes a noticeable difference compared to the pre-packaged grocery store kind.

Equipment

  • This recipe keeps things refreshingly simple. Here's what to grab:
  • Medium mixing bowl (for combining everything)
  • Sharp knife (for dicing cucumber, quartering tomatoes, and chopping basil)
  • Cutting board
  • Can opener (for the chickpeas, unless you're using homemade)
  • Measuring cups and spoons (for the dressing ingredients)
  • No stove, no oven, no blender needed. Just a bowl, a knife, and about 10 minutes of your time

Method
 

  1. Step 1- Combine the Main Ingredients
  2. Place the chickpeas, cucumber, tomatoes, basil, red onion, lemon juice, olive oil, balsamic vinegar, salt, and pepper in a medium bowl. Toss well to combine everything evenly.
  3. Step 2- Add the Vegan Feta
  4. Add the vegan feta crumbles, if using, and toss again gently so they don't crumble too much. If you're using kalamata olives instead, fold them in the same way.
  5. Step 3- Taste and Adjust
  6. Taste the salad and adjust as needed. Add more lemon juice for brightness, extra olive oil for richness, or more vegan feta if you want a saltier bite.
  7. Step 4- Serve Your Way
  8. Serve the salad chilled or at room temperature, whichever you prefer. It pairs beautifully with brown rice and tofu for a simple, filling meal, and it's also great piled onto avocado toast or stuffed into wrap

Notes

Nutrition Breakdown (Per Serving)

Here's exactly what you're getting per serving, based on 4 total servings from this recipe:
  • Calories- 170 kcal
  • Carbohydrates- 19.8g
  • Protein- 5.4g
  • Fat- 8.5g
  • Saturated Fat- 1.1g
  • Polyunsaturated Fat- 1.4g
  • Monounsaturated Fat- 5.2g
  • Trans Fat- 0g
  • Cholesterol- 0mg
  • Sodium- 422mg
  • Potassium- 338mg
  • Fiber- 6.1g
  • Sugar- 5.4g
  • Vitamin A- 617 IU
  • Vitamin C- 12mg
  • Calcium- 76mg
  • Iron- 2.8mg