How to Make the Best Cucumber Salad

How to Make the Best Cucumber Salad

cucumber salad

This delicious cucumber salad (compliments of my friend, Sharon) is packed with lots of healthy veggies and adds a protein punch with chickpeas!  Ready to serve in less than 30 minutes, it’s easy to make and is absolutely amazing!  Pair it with sliced Italian or French bread and a glass of wine for dinner or enjoy it alone as a light lunch.


For the Salad:

  • 2 large seedless, English cucumbers, diced (do not peel)
  • 2 stalks celery, diced
  • 1 red bell pepper, cleaned and diced
  • 1 yellow bell pepper, cleaned and dices
  • 1 15 oz. can garbanzo beans (chick peas), drained
  • 1 pint grape tomatoes, halved
  • 1/2 c. sugar snap peas, diced

For the Dressing:

  • 1/4 c. red wine vinegar
  • 1/4 c. extra virgin olive oil
  • 1/2 tsp. dried oregano
  • 1/4 tsp. sugar (or other sweetener alternative)


In a mixing bowl, combine the diced vegetables and the chick peas.

Whisk together the ingredients for the dressing and pour over the combined vegetables.

Most people consider cucumbers to be a vegetable but they are actually a fruit, like pumpkins and watermelons. They can be sliced and eaten alone with little salt on them, or cut into sticks and served on a veggie tray with a some Ranch dressing or hummus (my favorite!).

This cucumber salad recipe comes from my friend, Sharon, who is very conscious about eating healthy and incorporating veggies into every meal.

Kris Slaboszewski

Kris Slaboszewski

Avid lover of all things in the kitchen (cooking, baking, eating, etc.), dogs and travel. While I do not consider myself to be an expert in any of these categories, I am excited to share my own experiences and stories with you!

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