Chickpea Cucumber Salad (Printable View)
Crisp chickpeas and cucumber tossed with herby lemon dressing for a light Mediterranean dish.
# What You Need:
→ Vegetables
01 - 1½ cups canned chickpeas, drained and rinsed
02 - 1 large cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - ¼ red onion, finely chopped
05 - ¼ cup fresh parsley, chopped
→ Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 2 tbsp fresh lemon juice
08 - 1 clove garlic, minced
09 - ½ tsp salt
10 - ¼ tsp freshly ground black pepper
# How To Make It:
01 - Place chickpeas, cucumber, cherry tomatoes, red onion, and parsley in a large mixing bowl.
02 - Whisk together olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl or jar until emulsified.
03 - Pour dressing over salad mixture and toss gently to ensure even coating.
04 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.
# Expert Advice:
01 -
- Comes together in literally 15 minutes with zero cooking involved
- Gets even better after a few hours in the fridge so meal prep is effortless
02 -
- Don't skip the resting period because that's when the lemon really mellows into the chickpeas
- Red onion can overpower everything if you don't chop it finely enough
03 -
- Dry your chickpeas completely with paper towels before mixing so the dressing actually sticks to them
- Use a vegetable peeler to create ribbon thin cucumber slices instead of dice for a fancy presentation