Chickpea Cucumber Salad (Printable version)

Crisp chickpeas and cucumber in zesty lemon dressing. Ready in 15 minutes for a light, Mediterranean-style dish.

# 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

# How to Make It:

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 -
  • No cooking required when you need something cool and refreshing
  • Everything stays crisp and vibrant for days in the fridge
02 -
  • The flavors actually improve after sitting for an hour in the refrigerator
  • Drain the chickpeas thoroughly or the dressing becomes too watery
03 -
  • English cucumbers work best since they have fewer seeds
  • Let the dressing sit for 10 minutes to mellow the raw garlic bite

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