Chickpea Cucumber Salad Lemon (Printable Version)

Crisp Mediterranean chickpea and cucumber salad with zesty lemon dressing for a refreshing light meal or side.

# 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:

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 -
  • No cooking required, just chopping and tossing, which means dinner is ready in under fifteen minutes
  • The chickpeas make it substantial enough to eat alone, but light enough that you won't feel heavy afterward
02 -
  • The salad tastes better after it sits for at least thirty minutes, but add the parsley right before serving so it stays bright and fresh
  • If you're making this ahead, don't add the salt until just before serving or the cucumbers will release water and make everything soggy
03 -
  • Use room temperature chickpeas so they absorb the dressing better than cold ones straight from the fridge
  • If you're not serving immediately, hold back half the parsley and stir it in just before eating for maximum freshness

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