Chickpea Cucumber Salad (Printable)

Crisp chickpeas and cucumber in a bright lemon-herb dressing. Ready in 15 minutes for a refreshing light meal or side.

# 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 - Place chickpeas, cucumber, cherry tomatoes, red onion, and parsley in a large salad bowl.
02 - Whisk together olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl or jar until fully emulsified.
03 - Drizzle dressing over the salad mixture and toss gently to coat all ingredients evenly.
04 - Adjust seasoning to taste. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The crunch of cucumber against creamy chickpeas keeps you coming back for another bite
  • You can throw it together in fifteen minutes flat even on your busiest days
02 -
  • This salad tastes even better after sitting in the fridge for an hour as the chickpeas soak up the lemony dressing
  • Red onion can overpower everything else so do not be afraid to use less than the recipe calls for
03 -
  • Use a vegetable peeler to create pretty ribbons of cucumber instead of dicing for an elegant presentation
  • Double the dressing recipe and keep it in your fridge for quick salads all week

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