Chickpea Cucumber Salad Lemon (Print Version)
Crisp chickpeas and cucumber meet tangy lemon herbs in this quick Mediterranean bowl perfect for light lunches.
# Recipe Ingredients:
→ 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.
# Expert Advice:
01 -
- It comes together in literally fifteen minutes with zero cooking required
- The flavors somehow get better after sitting in the fridge for a few hours
02 -
- Adding the dressing too far ahead will make the cucumber release water and turn the salad soggy
- Chickpeas absorb flavor like crazy, so this salad tastes even better after a few hours in the fridge
03 -
- Drain the chickpeas really well and pat them dry with a paper towel so the dressing sticks instead of sliding right off
- Let the dressed salad sit for at least fifteen minutes before serving, it makes a huge difference in how the flavors come together