Chickpea Cucumber Salad (Printable version)

Crisp Mediterranean salad with chickpeas, cucumber, and herby lemon dressing ready in 15 minutes.

# What you 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 make it:

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 tips:

01 -
  • No cooking required, just chopping and whisking, perfect when you want something fresh without heating up the kitchen
  • The chickpeas make it substantial enough to feel like a real meal while still staying light and refreshing
02 -
  • Letting the salad sit for fifteen minutes before serving allows the flavors to meld together beautifully
  • The garlic grows stronger over time, so if you are making ahead, reduce the amount slightly
03 -
  • Dry your chickpeas thoroughly with a clean towel so the dressing clings instead of pooling at the bottom
  • Use a microplane to grate the garlic if you want the flavor without the texture

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