Fresh Cucumber Chickpea Salad
This refreshing and healthy Cucumber Chickpea Salad combines crisp cucumbers, hearty chickpeas, and a tangy dressing for a satisfying meal.
Equipment
- 1 mixing bowl large
- 1 cutting board
- 1 knife
Ingredients
Salad Ingredients
- 2 cups cucumber diced
- 1 can 15 oz chickpeas, rinsed and drained
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
Dressing Ingredients
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
Preparation
- Dice the cucumbers and halve the cherry tomatoes. Finely chop the red onion and parsley.
- In a large mixing bowl, combine the diced cucumbers, chickpeas, halved cherry tomatoes, chopped red onion, and fresh parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad ingredients and toss gently to combine and coat evenly.
- Allow the salad to sit for 10 minutes to let the flavors meld together.
- Taste and adjust with more salt, pepper, or lemon juice if needed.
- Serve the salad chilled or at room temperature as a side dish or light meal.
- Refrigerate any leftovers in an airtight container for up to 3 days.
- Prepare the salad a few hours in advance but add the dressing just before serving to keep the ingredients fresh.
Notes
Pro Tips: Use fresh cucumbers for a crisp texture.
Ingredient Substitutions: Swap chickpeas for cannellini beans.
How to Serve: Pair with grilled meats or as a standalone meal.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare ingredients ahead and combine just before serving.
Ingredient Substitutions: Swap chickpeas for cannellini beans.
How to Serve: Pair with grilled meats or as a standalone meal.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare ingredients ahead and combine just before serving.