Chickpea Cucumber Salad (Printable Version)

Crisp chickpeas and cucumber with fresh herbs in zesty lemon dressing

# 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

# Method:

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 Tricks:

01 -
  • The dressing comes together faster than you can find your phone to order takeout
  • You probably have everything in your pantry right now
02 -
  • The salad gets even better after a few hours in the fridge
  • Cherry tomatoes are worth the extra money over regular ones here
03 -
  • Use a vegetable peeler to create pretty ribbons of cucumber instead of dicing
  • Massage the chickpeas gently with a bit of olive oil before adding other ingredients

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