Chickpea Cucumber Salad (Print View)

Crisp chickpeas and cucumber meet bright lemon dressing for a refreshing Mediterranean dish 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

# Step-by-Step Directions:

01 - Place chickpeas, cucumber, cherry tomatoes, red onion, and parsley in a large 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 until all ingredients are evenly coated.
04 - Adjust seasoning to taste preference. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • The chickpeas stay satisfyingly creamy while the cucumber provides this ridiculous crunch that keeps every bite interesting
  • You can make it in about 12 minutes flat with ingredients you probably already have sitting around
  • It actually gets better after an hour in the fridge, so its the ultimate make ahead work lunch
02 -
  • The salad will release water as it sits, especially from the cucumber and tomatoes, so do not panic if there is extra liquid at the bottom of the bowl
  • Chickpeas vary wildly in salt content depending on the brand, so always taste before adding more salt to the dressing
03 -
  • Use a vegetable peeler to create ribbons of cucumber instead of dicing for a more elegant presentation
  • Let the dressed salad sit at room temperature for 10 minutes before serving to wake up all the flavors

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