Chickpea Cucumber Salad Lemon (Printable)
Crisp chickpeas and cucumber with herby lemon dressing
# 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
# Directions:
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.
# Helpful Tips:
01 -
- No cooking required which means your stove stays off and your kitchen stays cool
- Everything stays crisp and fresh for days making it perfect for meal prep
02 -
- The salad gets even better after it sits for an hour or two because the chickpeas soak up all that dressing
- I once forgot to dry the chickpeas and ended up with dressing pooling at the bottom of the bowl so do not skip that step
03 -
- Seed your cucumber if you want extra crunch and less water in the final bowl
- Massaging the chickpeas with a little olive oil before adding anything else makes them creamier