Chickpea Cucumber Salad (Printable)

Crisp chickpeas and cucumber with herby lemon dressing. Ready in 15 minutes.

# What You'll 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

# Directions:

01 - In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
03 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
04 - Adjust seasoning to taste. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • Its the kind of salad that actually gets better after sitting for a few minutes
  • You can prep everything ahead and keep the dressing separate until youre ready
  • The crunch of cucumber against creamy chickpeas is ridiculously satisfying
02 -
  • The salad tastes even better after 15 minutes of marinating time
  • Red onion can be soaked in ice water for 10 minutes to mellow the bite
  • Chickpeas should be patted dry after rinsing so the dressing clings better
03 -
  • Use Persian or English cucumbers for fewer seeds and better crunch
  • Let the salad come to room temperature before serving if it has been refrigerated

Return