Garbanzo Cucumber Salad (plant-based, gluten-free)

5 from 1 vote
A bright, lively and very simple garbanzo cucumber salad that will make your whole body smile.
I’m not normally a fan of cucumbers but I polished off a second helping of this!
We ate it with sauteed sesame spinach and steamed rice.
For today's inspiration, here is a beautiful poem by Emily Dickinson:
“Hope” is the thing with feathers –
That perches in the soul –
And sings the tune without the words –
And never stops –
at all –
And sweetest –
in the Gale –
is heard –
And sore must be the storm –
That could abash the little Bird
That kept so many warm –
I’ve heard it in the chillest land –
And on the strangest Sea –
Yet –
never –
in Extremity,
It asked a crumb –
of me.
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Vegan
Keyword dairy-free, gluten-free, plant-based, salad


  • 1 can or 1 1/2 cups of garbanzo beans / chick peas
  • 1 cucumber, diced
  • 1 lemon, squeezed
  • ¼ tsp paprika
  • 1 sprig mint or rosemary, leaves minced
  • Salt and pepper to taste


  • In a medium bowl, mix the garbanzo beans and diced cucumber.
  • Add the lemon juice, paprika, mint/rosemary, salt and pepper. Stir to combine.
  • And that’s it! Serve with any side dishes, like sauteed sesame spinach and rice.
Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love!
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2 thoughts on “Garbanzo Cucumber Salad (plant-based, gluten-free)”

  1. Pingback: 9 Quick Meals When You Don’t Have Time to Cook – Sustainable Living Dojo

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