Chickpea Cucumber Salad Lemon (Printable)

Crisp chickpeas and cucumber meet zesty lemon for a quick Mediterranean bowl.

# 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 Prepare:

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 Advice:

01 -
  • This salad comes together in literally 15 minutes with zero cooking required
  • The crunch of cucumber against creamy chickpeas is honestly addictive
  • It actually tastes better after the flavors hang out in the fridge for a few hours
02 -
  • The salad needs at least 15 minutes to marinate for the flavors to really come together
  • Red onion can be intense—soak the chopped pieces in cold water for 10 minutes if you're sensitive to that bite
  • Chickpeas should be thoroughly rinsed or the salad will have a weird metallic canned taste
03 -
  • Use a jar to shake your dressing instead of whisking—faster and emulsifies better
  • Cut your vegetables uniformly so every spoonful has the same balance of ingredients

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