Chickpea Cucumber Salad (Printable)

Crisp chickpeas and cucumber in a tangy lemon herb dressing. Ready in 15 minutes.

# 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 Cook:

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 -
  • The crunch against the creamy chickpeas creates this addictive texture that keeps you coming back for another bite
  • It actually tastes better after sitting for an hour, making it perfect for meal prep or picnic baskets
02 -
  • Dry your chickpeas thoroughly after rinsing, or your dressing will slide right off instead of coating everything
  • The salad needs at least 15 minutes to marinate, but dont let it sit longer than 4 hours or the cucumbers start weeping
03 -
  • Use a microplane to grate the garlic into the dressing instead of mincing, it distributes the flavor more evenly
  • Taste the cucumber first, if it is bitter, salt it and let it sit for 10 minutes before adding to the salad

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