Chickpea Cucumber Salad (Print)

Crisp Mediterranean salad with chickpeas, cucumber, and bright lemon herby 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:

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 -
  • Comes together in literally 15 minutes with zero cooking required
  • Gets better as it sits, making it perfect for meal prep lunches
  • That bright lemon dressing makes everything taste like sunshine
02 -
  • Chickpeas absorb dressing like crazy, so add a splash more olive oil before serving leftovers
  • The salad tastes best at room temperature, not straight from the refrigerator
  • Red onion can overpower everything if you chop it too large
03 -
  • Dry your chickpeas thoroughly with paper towels after rinsing, otherwise the dressing slides right off
  • Let the salad sit for at least 15 minutes before serving to let the flavors marry

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