Chickpea Cucumber Salad (Printable)

Crisp chickpeas and cucumber in zesty 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 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 Suggestions:

01 -
  • It comes together in literally 15 minutes with zero cooking involved
  • The flavors somehow taste better after sitting for a few hours
02 -
  • The salad gets exponentially better after 30 minutes in the fridge
  • Cherry tomatoes release water as they sit, so eat within a day or two
03 -
  • Use a microplane to grate the garlic into the dressing, it distributes better than minced
  • If making ahead, add the fresh herbs right before serving so they stay vibrant

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