Chickpea Cucumber Salad (Printable)

Crisp chickpeas and cucumber tossed with herby lemon dressing for a refreshing Mediterranean dish.

# 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.
02 - Whisk together olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl until fully emulsified.
03 - Pour dressing over the salad mixture and toss gently to coat all ingredients evenly.
04 - Adjust seasoning to taste and serve chilled or at room temperature.

# Expert Advice:

01 -
  • The chickpeas stay perfectly creamy while the cucumber adds this incredible crunch that keeps every bite interesting
  • You can throw it together in 15 minutes flat but it tastes like something from a fancy Mediterranean lunch spot
02 -
  • The salad tastes even better after an hour in the refrigerator but the cucumber will release some water so drain before serving
  • Red onion can overpower everything so start with less if you are sensitive to raw alliums
03 -
  • Cut your vegetables slightly larger than you think you should because they shrink slightly as they marinate
  • Use a microplane to grate the garlic directly into the lemon juice and let it sit for five minutes to mellow the raw bite

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