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cucumber chickpea salad

Cucumber Chickpea Salad

Charlotte Miller
A refreshing and nutritious salad featuring crisp cucumbers, hearty chickpeas, and a zesty lemon vinaigrette. Perfect as a light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 180 kcal

Ingredients
  

Fresh Vegetables

  • 2 medium cucumbers English or Persian, chopped
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely diced

Chickpeas

  • 1 15 oz can chickpeas rinsed and drained

Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh parsley chopped
  • salt and pepper to taste

Instructions
 

Prepare Ingredients

  • Chop the cucumbers, halve the cherry tomatoes, and finely dice the red onion. Rinse and drain the chickpeas.

Make the Dressing

  • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and chopped parsley. Season with salt and pepper to taste.

Assemble Salad

  • In a large bowl, combine chopped cucumbers, cherry tomatoes, red onion, and chickpeas. Pour the dressing over the salad and toss gently to combine.

Marinate and Serve

  • Let the salad sit for 15 minutes to allow flavors to meld. Serve as a side dish or light meal.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3-4 days.
  • For a Mediterranean twist, add crumbled feta cheese and Kalamata olives.
  • Adjust dressing ingredients to taste, adding more lemon juice for tanginess or a pinch of sugar for sweetness.
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