Chickpea Cucumber Salad (Printable)

Crisp Mediterranean chickpea and cucumber salad with tangy lemon herb dressing. Ready in 15 minutes.

# What You Need:

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

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

01 - Place chickpeas, cucumber, cherry tomatoes, red onion, and parsley in a large mixing bowl.

02 - Whisk together olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl or jar until thoroughly emulsified.

03 - Pour the dressing over the vegetable mixture and toss gently to coat all ingredients evenly.

04 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

01 -

The crunch of cucumber against creamy chickpeas creates this incredible texture that keeps every bite interesting
You can throw it together in literally fifteen minutes with ingredients you probably already have in your pantry
The herby lemon dressing somehow tastes better the next day, making it perfect for meal prep

02 -

I learned the hard way that adding the dressing too far in advance makes the cucumber release water and turn everything into a soupy mess
Letting the salad sit for just ten minutes after tossing allows the flavors to meld beautifully without compromising the texture

03 -

Use a vegetable peeler to create pretty striped patterns on the cucumber before dicing for an elegant presentation
Toast a teaspoon of cumin seeds in the dressing for a warm, earthy twist that people will ask about