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Cucumber and Chickpea Salad


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Rate this recipe 3.7/5 (3 Votes)


  • 3 tablespoons olive oil
  • 1 (16 ounce) can BUSH’S® Garbanzo Beans, drained
  • 1/2 cup tomato, chopped
  • 1/4 cup red onion, minced
  • 1 rib celery, sliced
  • 1 cucumber, chopped
  • 1 teaspoon garlic, minced
  • 2 tablespoons fresh dill, chopped
  • 1 1/2 teaspoons red wine vinegar
  • 1/2 lemon, juiced
  • 1/2 lime, juiced
  • cracked black pepper to taste
  • 1 tablespoon fresh parsley, chopped


Adapted from


Step 1

Heat 2 tablespoons of the oil in a sauté pan over medium heat. Stir in beans, cover and turn off heat. Set aside.
Gently toss all remaining ingredients in a large salad bowl. Add beans.
Serve topped with additional parsley, if desired.

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