• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Three Little Chickpeas

  • Home
  • About Me
  • Contact Us
  • Resources
  • Vegan Oil-Free Recipes
menu icon
go to homepage
  • Vegan Oil-Free Recipes
  • Resources
  • About Me
  • Contact Us
  • Follow Us

    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Vegan Oil-Free Recipes
    • Resources
    • About Me
    • Contact Us
  • Follow Us

    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Appetizers

    Cucumber Pico de Gallo

    Published: Jan 5, 2024 . Modified: Jun 2, 2025 by Allie

    Jump to Recipe·Print Recipe

    A refreshing cucumber pico de gallo that uses simple ingredients and adds a boost of flavor to so many dishes.  Enjoy it with tacos, on grain bowls, or serve it with chips.  

    Cucumber pico de gallo mixed together in a bowl with a spoon.

    The combination of crisp cucumbers, fresh Roma tomatoes, flavorful cilantro, a kick of jalapeño, garlic, and red onion all tossed with tangy lemon juice to make a bright refreshing cucumber salsa.

    The pico de gallo with cucumbers can easily be adjusted to suit your preferences.  Add more tomatoes to make it sweeter or more jalapeño for more heat.  The garlic can be skipped, or try it with lime juice instead of lemon.

    It’s ready as soon as you combine all the ingredients, but I think cucumber pico tastes even better after resting for about an hour when all the flavors have blended together. 

    For more fresh condiment ideas try mango salsa with corn, pico de gallo, or guacamole.

    Jump to:
    • Recipe features
    • Ingredient notes and substitutions
    • Tips
    • How to make cucumber pico de gallo
    • Variations
    • Serving suggestions
    • Storage
    • Frequently asked questions
    • Related recipes
    • Recipe
    • Comments

    Recipe features

    • Naturally vegan, gluten-free, and oil-free!
    • Made with refreshing cucumbers!
    • Uses fresh produce to make a flavorful condiment!
    • Easily adjust the recipe to suit your preference!
    • Simple and easy to make!

    Ingredient notes and substitutions

    Simple ingredients for a simple recipe, but please see the recipe card below for a full list of ingredients and exact measurements.

    A red onion, jalapeno, lemon, tomatoes, garlic, cucumber, cilantro, and salt layed out on a counter.

    English cucumber - English cucumbers have thin skin and small seeds.  So there is no need to peel the skin or remove the seeds.  If you substitute with an American “garden” cucumber then I would peel it and remove the seeds. For more recipes with cucumbers, try lemon water with mint and cucumber.

    Roma tomatoes - I use Roma tomatoes because they don’t have as many seeds as other types of tomatoes.  If you do substitute, deseed the tomatoes to prevent adding too much liquid to the cucumber pico.

    Red onion - Use about ¼ cup of finely diced red onion.  Finely dice the onion so you don’t have large chunks.  A white onion can also be used like in this pico de gallo.  If you’re not a fan of raw onion it can be skipped.  

    You’ll most likely have quite a bit of leftover red onion.  I prefer to quick pickle it using this recipe for quick pickled radishes the liquid may need to be increased depending on how large your red onion is.  Another option for leftover onion is to roast it in the recipe for roasted sweet potato nourish bowl or add it to vegan strawberry spinach salad.

    Jalapeño - The recipe calls for ½ of a jalapeño with the ribs and seeds removed.  If you want the pico to be hotter, then don’t remove the seeds or ribs, or add the entire jalapeño.  For it to be even hotter use a Serrano pepper.

    Garlic clove - Add one medium clove of garlic to the dip.  Crush the clove or finely mince the garlic for it to blend well in the dip and to have no large pieces.

    Lemon juice - Depending on your purpose of the pico de gallo with cucumbers, try lemon or lime juice.  If I’m using it for tacos I’ll use lime juice.  If I’m using it for a grain bowl I’ll use lemon juice.

    Fresh cilantro - The fresh herb adds so much flavor to the pico.  Fresh parsley can also be used if you’re not a fan of cilantro or you just don’t have it on hand, but I would use lemon juice with parsley.  The stems of fresh cilantro have a lot of flavor, finely dice the small tender parts of the stem and discard the woody ends near the roots.

    Salt - The salt brings out the flavors of all the ingredients and makes the pico salty.  Add to taste to suit your preferences.

    Tips

    • Cucumber pico de gallo is meant to be chunky but to ensure everything can fit on a chip or in a bite, chop everything small.  Dice the cucumbers and tomatoes small and roughly the same size.  Then finely dice the jalapeño and red onion to be much smaller than the cucumber and tomatoes. 
    • Adjust the recipe to fit your taste preference.  Prefer more onion or cilantro, add more!
    • Don’t use a food processor, it will not give you the right texture.
    • The mixture will get juicer the longer it sits and marinates, stir before serving and use a slotted spoon to serve if needed.
    • Since this is a fresh salsa, use quality ingredients to ensure the best flavor.

    How to make cucumber pico de gallo

    No cooking is needed for this fresh condiment. Dice the cucumber and Roma tomatoes into small equal sizes.  Then finely dice the red onion and jalapeño to be smaller than the cucumber and tomatoes.  Crush or mince the garlic.  Then chop the cilantro, chopping the small tender parts of the cilantro stems is fine but discard the thicker woody ends.  Add lemon juice and salt. 

    Diced cucumber, tomatoes, red onion, jalapeno, garlic, and cilantro in a bowl.

    Then taste and adjust.  Does it need more lemon juice or salt?  It can be enjoyed now, but it’s better if it rests for at least an hour.  If you don’t have an hour, any additional time is better.  Many times I will make the cucumber pico de gallo first and let it rest while I prepare the rest of dinner.  After it has rested, stir it a couple of times before serving.  

    Cucumber pico mixed together in a glass bowl with a spoon.

    Variations

    The cucumber pico can be enjoyed in a variety of ways.  Adjust it to suit your preferences.  

    • Use lime juice instead of lemon.
    • Skip the garlic or the red onion.
    • Skip the tomatoes and use the entire English cucumber.
    • Use lemon juice and substitute the cilantro with fresh flat-leaf parsley.

    Serving suggestions

    My favorite way to serve cucumber pico de gallo is in grain bowls, but here are a few more suggestions.

    • Use it as a dip with chips
    • Add it to vegan tacos with walnut lentil taco meat
    • Enjoy it with a vegan taco bowl
    • Top burritos or nachos with the cucumber pico
    • Try it on grain bowls
    • Serve it on top of vegan avocado toast or vegan toast

    Storage

    I think it’s best consumed the day it’s made, but after it has rested for at least an hour.  Leftovers can be stored for about 2-3 days in an airtight container in the refrigerator.  The cucumbers do hold up better than tomatoes, as the tomatoes will soften.  After a few days in the refrigerator, the pico didn’t seem as flavorful as the first or second day. If you prepare it in advance, stir it a few times before serving.

    Cucumber pico de gallo in a bowl with a spoon and chips to the side.

    Frequently asked questions

    Should I remove tomato seeds?

    I don’t remove the tomato seeds for Roma tomatoes, but you can.  If you use a large tomato like a beefsteak then I would remove the seeds to keep the salsa from being too watery.

    How to dice a cucumber?

    Slice the cucumber widthwise into 2-3 sections for more manageable pieces.  Then take a section and slice it into about 4 planks, lengthwise.  Next slice each plank into strips, lengthwise.  Then dice the strips into small pieces.

    Can I substitute an English cucumber for a garden cucumber?

    Yes, you can. I would peel and remove the seeds from a garden cucumber.  

    Related recipes

    • Chickpea buffalo dip
    • Homemade oil-free hummus
    • Smoked paprika hummus
    • Mango salsa with corn
    • Vegan pico de gallo in a glass bowl with tortilla chips.
      Pico de Gallo (Vegan)
    • Vegan guacamole in a bowl with tortilla chips.
      Vegan Guacamole
    • Cashew lime crema in a jar with limes.
      Cashew Lime Crema
    • Vegan chipotle sauce in a glass jar with a spoon.
      Creamy Vegan Chipotle Sauce

    I hope you enjoy this recipe for cucumber salsa.  If you did please feel free to rate it and leave a comment.

    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Cucumber pico de gallo in a bowl with chips to the side.

    Cucumber Pico de Gallo


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Allie
    • Total Time: 15 minutes
    • Yield: 2 ¾ cups 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    A refreshing cucumber pico de gallo that uses simple ingredients and adds a boost of flavor to so many dishes.  Enjoy it with tacos, with grain bowls, or serve it with chips.


    Ingredients

    Scale
    • ½ English cucumber, small dice (1  ¼ cups diced)
    • 2 Roma tomatoes, small dice (about 1  ¼ cups diced)
    • ½ jalapeño, seeds and ribs removed, finely diced
    • ¼ cup finely diced red onion
    • 1 garlic clove, crushed or minced
    • ½ cup of loosely packed fresh cilantro, chopped
    • 2 tablespoons fresh lemon juice, or to taste
    • ¼ teaspoon salt, or to taste

    Instructions

    1. Dice the cucumber and Roma tomatoes into small equal sizes.
    2. Finely dice the red onion and jalapeño even smaller than the tomatoes and cucumber.
    3. Crush or mince the garlic and chop the cilantro.
    4. Mix the cucumbers, tomatoes, red onion, jalapeno, garlic, and cilantro with the lemon juice, and salt.
    5. Taste and adjust for seasoning.
    6. Let the pico rest for at least 15 minutes and toss, but resting for an hour is better.

    Notes

    Cucumber pico de gallo is meant to be chunky, but chop everything small to ensure everything can fit on a chip or in a bite.

    Peel and remove the seeds if you substitute the English cucumber for a garden cucumber.

    If you substitute the Roma tomatoes with another type, remove the seeds.

    • Prep Time: 15 minutes
    • Cook Time: 0 minutes
    • Category: appetizer
    • Method: no bake
    • Cuisine: american

    Did you make this recipe?

    Tag @threelittlechickpeasblog on Instagram and hashtag it #threelittlechickpeasblog

    More Vegan Appetizer Recipes

    • Baked buffalo tofu bites on a plate with celery sticks and a bowl of vegan ranch dressing.
      Buffalo Tofu Bites (Vegan and Oil-Free)
    • Baked tofu nuggets on a white plate.
      Baked Vegan Tofu Nuggets (Oil-Free)
    • Vegan avocado crema in a bowl with limes and an avocado to the side.
      Vegan Avocado Crema
    • Mango corn salsa in a bowl with chopped cilantro on top.
      Mango Corn Salsa

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Sally

      January 13, 2024 at 12:59 pm

      I ate most of it with chips, it was delicious!

      Reply
      • Allie

        January 14, 2024 at 7:13 am

        It's pretty good with chips, I'm glad you liked the recipe!

        Reply

    Primary Sidebar

    picture of Allie

    Hi, I'm Allie! I love cooking and I want to share my simple plant-based meals with you. Eating this way doesn't have to be complicated or expensive. Just simply delicious!

    More about me →

    Popular

    • Overnight oats with flaxseed in a jar with raisins.
      Basic Overnight Oats with Flaxseed
    • Oat milk hot chocolate with coconut whip in a white mug.
      Hot Chocolate with Oat Milk
    • Buffalo chickpea dip in glass dish with chopped parsley.
      Buffalo Chickpea Dip (Vegan)
    • Flax seed pudding with banana and strawberries in a jar with diced strawberries on top.
      Easy Flaxseed Pudding

    Recent

    • A bowl with stewed tomato chickpeas, couscous, and diced cucumbers.
      Spiced Chickpea Couscous Bowl
    • Balsamic pickled onions in a glass jar.
      Balsamic Pickled Onions
    • Orzo vegetable soup in a white bowl with chopped parsley and a spoon.
      Vegetable Orzo Soup
    • Vegan baked pumpkin oatmeal in a white baking dish with chopped walnuts on top.
      Pumpkin Baked Oatmeal (Dairy-Free and Oil-Free)
    picture of Allie

    Hi, I'm Allie! I love cooking and I want to share my simple plant-based meals with you. Eating this way doesn't have to be complicated or expensive. Just simply delicious!

    More about me →

    Popular

    • Overnight oats with flaxseed in a jar with raisins.
      Basic Overnight Oats with Flaxseed
    • Oat milk hot chocolate with coconut whip in a white mug.
      Hot Chocolate with Oat Milk
    • Buffalo chickpea dip in glass dish with chopped parsley.
      Buffalo Chickpea Dip (Vegan)
    • Flax seed pudding with banana and strawberries in a jar with diced strawberries on top.
      Easy Flaxseed Pudding

    Recent

    • A bowl with stewed tomato chickpeas, couscous, and diced cucumbers.
      Spiced Chickpea Couscous Bowl
    • Balsamic pickled onions in a glass jar.
      Balsamic Pickled Onions
    • Orzo vegetable soup in a white bowl with chopped parsley and a spoon.
      Vegetable Orzo Soup
    • Vegan baked pumpkin oatmeal in a white baking dish with chopped walnuts on top.
      Pumpkin Baked Oatmeal (Dairy-Free and Oil-Free)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Contact

    • Contact
    • Resources
    • About Me

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2024 Three Little Chickpeas

    Copyright © 2025 Three Little Chickpeas on the Foodie Pro Theme

    Cucumber pico de gallo in a bowl with a spoon.