Chickpea Cucumber Salad (Printable)

Crisp chickpeas and fresh vegetables tossed in zesty lemon herb 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

# Steps:

01 - Place chickpeas, cucumber, cherry tomatoes, red onion, and parsley in a large bowl and toss to mix evenly.
02 - Whisk together olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl or jar until emulsified.
03 - Pour the dressing over the vegetable mixture and toss gently until all ingredients are evenly coated.
04 - Taste and adjust seasoning as needed. Serve immediately chilled or at room temperature.

# Expert Tips:

01 -
  • Everything stays crisp and fresh for days, making it perfect for meal prep without the sogginess dilemma
  • The dressing hits that perfect bright, herby note that makes you feel like you are eating something from a fancy cafe
02 -
  • The flavors need at least 15 minutes to mingle, so if you can, let it sit before serving
  • Canned chickpeas can vary in saltiness, always taste before adding extra salt to the dressing
03 -
  • Use the sharpest knife you have for the red onion so it does not bruise or release harsh juices
  • Let the chickpeas drain thoroughly so the dressing does not get watered down

Return