Fresh Cucumber Chickpea Salad (Printable)

A refreshing mix of cucumber, chickpeas, and lemon-mint dressing offering bright, fresh flavors with ease.

# What you need:

→ Vegetables

01 - 2 medium cucumbers, diced
02 - 1 small red onion, finely chopped
03 - 1 cup cherry tomatoes, halved
04 - 1/4 cup fresh mint leaves, chopped
05 - 1/4 cup fresh parsley, chopped

→ Legumes

06 - 1 (15 oz) can chickpeas, drained and rinsed

→ Dressing

07 - Juice of 1 large lemon (about 3 tbsp)
08 - 3 tbsp extra-virgin olive oil
09 - 1 clove garlic, minced
10 - 1/2 tsp sea salt
11 - 1/4 tsp freshly ground black pepper

# How to make it:

01 - In a large bowl, mix diced cucumbers, chopped red onion, halved cherry tomatoes, drained chickpeas, chopped mint, and parsley.
02 - Whisk together lemon juice, olive oil, minced garlic, sea salt, and black pepper in a small bowl.
03 - Pour the dressing over the salad mixture and toss gently until evenly coated.
04 - Taste and modify seasoning if necessary to balance flavors.
05 - Refrigerate the salad for 10 minutes to enhance flavor or serve immediately.

# Helpful Hints:

01 -
  • It comes together faster than ordering takeout and tastes brighter than anything from a container.
  • The lemon and mint wake up your palate without weighing you down, perfect for warm days or when you need something crisp.
02 -
  • Don't skip rinsing the chickpeas, the canned liquid can make the salad taste tinny and dull.
  • If you add the dressing too early and let it sit for hours, the cucumbers will release water and dilute everything, so dress it closer to serving time.
03 -
  • Chill your bowl and ingredients beforehand on a hot day, it makes the salad even more refreshing.
  • If your red onion is too sharp, soak the chopped pieces in cold water for five minutes and drain before adding.
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