Chickpea Cucumber Salad (Printable)

Crisp chickpeas and cucumber with zesty 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

# 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 Advice:

01 -
  • It comes together in fifteen minutes flat, which is about how long it takes to realize youre actually hungry
  • The dressing hits that perfect bright spot where lemon and garlic become something you want to put on everything
02 -
  • This salad actually tastes better after sitting for 20 minutes, but the cucumbers will release water so eat it within a few hours
  • Chickpeas can be mealy if they're overcooked during canning—taste one before adding them to the mix
03 -
  • Dry your chickpeas thoroughly after rinsing—wet chickpeas make for watery salad
  • Let the dressed salad sit for 15 minutes before serving, but not longer than an hour or the cucumbers start to soften

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