Chickpea Cucumber Salad (Printable Version)
Crisp chickpeas and cucumber with tangy lemon herb dressing. A quick, fresh Mediterranean-inspired dish ready in minutes.
# 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:
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 -
- Comes together in fifteen minutes flat when you need food fast
- Gets even better after a few hours in the fridge for meal prep magic
02 -
- The salad needs at least ten minutes to marinate before serving, letting those flavors really mingle
- Chickpeas absorb dressing quickly, so don't be afraid to add a splash more vinegar or lemon right before serving
03 -
- Chop your vegetables slightly larger than you think you need for more satisfying texture
- Let the salad sit at room temperature for about ten minutes before serving to wake up all those flavors