Chickpea and Cucumber Salad with Dried Cherries and Cheese

I’ve recently discovered the amazing combination of cheese and dried cherries. I know, it sounds weird, but seriously… good!

The other day I smeared some Laughing Cow Light Swiss on Cucumber slices and then topped with a cherry. It was a fun, sweet twist on standard cheese and crackers. Well, cheese and cucumbers, my “cracker” replacement.

I liked the combination so much I decided to turn it into a lunch salad. It was delicious! Chickpea and Cucumber Salad with Dried Cherries and Cheese

Here’s what I did…

  • 1 tbsp red wine vinegar
  • 1 tbsp apple cider vinegar
  • 2 tsp olive oil
  • 1 tsp dried parsley
  • pinch of kosher salt and pepper
  • 1/4 cup dried cherries (40g)
  • 1 Cucumber cut in chunks
  • 1 Can of chickpeas drained and rinsed
  • 2 Mini Babybel Sharp Original cut into small chunks

Add the vinegars, oil, parsley, salt, pepper and cherries in a large bowl. Whisk everything together.

Add the cucumber, chickpeas and cheese. Toss to coat everything.

Chickpea and Cucumber Salad with Dried Cherries and Cheese - in bowl

Eat! :)

Approx Nutritional Information per serving
Servings Amt per Serving
3 1 cup
Calories Fat Fiber WWPs
270 9g 8g old: 5 new: 7
Sugar Sat Fat Carbs Protein
17g 3g 40g 11g

Disclosure: I’ve partnered with The Laughing Cow. Click here for more info and click here to see all my ideas using the Laughing Cow!

Posted in: 5 WWP, 7 WWPP, Lunch Ideas, Salad Ideas, The Laughing Cow Ideas, Vegetarian Ideas
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7 Comments and 1 Replies

  1. kelly

    This reminds me of your other chick pea salad from this summer. It was awesome. I can’t wait to try this soon! I sure wish I would have read this earlier today. I would have loved to grab a cucumber and a can of chick peas. Bummer. Next week! :O)

  2. Terry K

    Using this as inspiration, I just made something that was nothing like it, but was totally delish! I’m calling it “Jersey Summer Salad” since I used all fresh local South Jersey summer produce. Yum!
    1 cucumber
    2 ears of corn
    1 fresh peach
    1 green onion
    1 ounce or so of gouda cheese
    I cut all very small to match the corn. Dressed it with a gourmet “honey ginger” white balsamic vinegar, olive oil, sea salt, and cracked pepper. It was VERY good.
    It would probably be better with feta instead of gouda, but I used what I had.
    I think it would also make a good relish-like topping for grilled fish. :)

    1. Terry K

      I should mention that the corn was cooked corn on the cob, leftover from my prior night’s dinner. :)

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