Save to Pinterest I threw this together on a Tuesday afternoon when the farmers market cucumbers were almost too pretty to chop. The chickpeas had been sitting in my pantry for weeks, and the mint was threatening to take over the windowsill planter. What started as ingredient rescue turned into something I now crave every time the weather gets warm.
My neighbor tasted this at a backyard gathering and asked if I'd catered it. I laughed because I'd made it in under twenty minutes while she was parking. She now texts me every few weeks asking if it's cucumber season yet. That's the kind of recipe this is, the kind people remember and ask for by name.
Ingredients
- Cucumbers: Use the firmest ones you can find, they hold their crunch and don't turn the salad watery after an hour.
- Red onion: The sharpness mellows beautifully in lemon juice, but if raw onion isn't your thing, soak the chopped pieces in cold water for five minutes first.
- Cherry tomatoes: Halve them so every bite gets a little burst of sweetness against the tangy dressing.
- Fresh mint leaves: This is not the place for dried mint, fresh is what makes the whole bowl sing.
- Fresh parsley: Flat leaf has more flavor than curly, and it doesn't get stuck in your teeth as much.
- Chickpeas: Rinse them well or they bring a metallic taste from the can liquid.
- Lemon juice: Freshly squeezed is worth the thirty seconds, bottled lemon juice tastes like regret.
- Extra virgin olive oil: Use the good stuff, you'll taste it in every forkful.
- Garlic: One clove is enough to add depth without turning this into garlic salad.
- Sea salt and black pepper: Freshly cracked pepper makes a difference you can see and taste.
Instructions
- Prep the vegetables:
- Dice the cucumbers into bite sized pieces and chop the red onion as finely as your patience allows. Halve the cherry tomatoes and chop the mint and parsley until they smell like summer in your kitchen.
- Combine the base:
- Toss the cucumbers, onion, tomatoes, chickpeas, mint, and parsley into a large bowl. Use your hands if you want, it's faster and more fun than a spoon.
- Make the dressing:
- Whisk the lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl until it looks unified and glossy.
- Dress the salad:
- Pour the dressing over the vegetables and toss gently so everything gets coated without bruising the herbs.
- Adjust and chill:
- Taste it, add more salt or lemon if needed, then let it sit in the fridge for ten minutes. The flavors deepen as they chill, but I've eaten it warm from the bowl plenty of times.
Save to Pinterest I brought this to a potluck once and watched three people go back for seconds before touching the main course. One of them admitted she normally hates chickpeas. It's now my go to when I need to feed a crowd without turning on the stove or worrying about dietary restrictions.
Serving Suggestions
This salad works as a standalone lunch, but it's also brilliant alongside grilled chicken, lamb kebabs, or even tucked into a warm pita with hummus. I've served it next to roasted salmon and it held its own beautifully. If you're feeling indulgent, crumble some feta on top and watch it turn from side dish to star.
Make Ahead and Storage
You can chop everything and store it undressed in the fridge for up to a day. Keep the dressing separate and toss right before serving so the vegetables stay crisp. Leftovers keep for about 24 hours, but the cucumbers soften and the herbs darken, so it's best eaten fresh.
Variations and Swaps
Swap the mint for dill if you want something more savory, or use basil for an Italian leaning version. Add diced avocado for creaminess or toss in some sliced radishes for extra crunch. I've also stirred in cooked quinoa when I needed it to stretch further, and it worked beautifully.
- Try adding a pinch of sumac for a tangy, floral note that pairs perfectly with lemon.
- Toss in some toasted pine nuts or slivered almonds for richness and texture.
- If you like heat, a finely chopped fresh chili or pinch of red pepper flakes wakes everything up.
Save to Pinterest This salad reminds me that good food doesn't need to be complicated. Sometimes the best meals are the ones you can make with what's already in your kitchen, no fuss, just flavor.
Recipe FAQs
- → What ingredients make this salad refreshing?
Crisp cucumber, juicy cherry tomatoes, and fresh herbs like mint and parsley create a refreshing flavor contrast.
- → How is the dressing prepared?
The dressing combines fresh lemon juice, extra-virgin olive oil, minced garlic, sea salt, and black pepper whisked together for a zesty finish.
- → Can I add protein to this salad?
Yes, crumbled feta cheese enhances protein content and pairs well with the lemon-mint flavors, though it can be omitted for a vegan option.
- → What herbs work best in this salad?
Fresh mint and parsley offer vibrant herbal notes, while dill or basil can be substituted for a different twist.
- → How should this salad be served?
It can be enjoyed immediately or chilled for 10 minutes to meld flavors; serves well alongside grilled pita, meats, or fish.
- → Is this salad suitable for dietary restrictions?
Yes, it's naturally vegan, gluten-free, and vegetarian unless feta is added, which contains dairy.