Fresh Cucumber Chickpea Salad (Printable)

Vibrant salad with cucumber, chickpeas, cherry tomatoes, and a lemon mint dressing.

# What You'll 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 - 3 tablespoons fresh lemon juice (from 1 large lemon)
08 - 3 tablespoons extra-virgin olive oil
09 - 1 clove garlic, minced
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

# Step-by-step Directions:

01 - In a large mixing bowl, combine diced cucumbers, finely chopped red onion, halved cherry tomatoes, drained chickpeas, chopped mint, and chopped parsley.
02 - In a small bowl, whisk together fresh lemon juice, extra-virgin olive oil, minced garlic, sea salt, and freshly ground black pepper until emulsified.
03 - Pour the lemon-mint dressing over the combined salad ingredients and toss gently to evenly coat all components.
04 - Taste the salad and adjust salt or pepper as needed to suit preference.
05 - Chill in the refrigerator for 10 minutes to enhance flavor or serve immediately for a refreshing experience.

# Expert Advice:

01 -
  • It comes together in the time it takes your oven to preheat, no heat required.
  • The lemon and mint wake up your taste buds without overwhelming them.
  • Chickpeas make it filling enough to stand alone, not just play supporting role.
  • Leftovers somehow taste better the next day when the flavors marry overnight.
02 -
  • Don't skip rinsing the chickpeas, that canning liquid will muddy the bright flavors you're building.
  • If you dress this more than an hour ahead, the cucumbers will start weeping and dilute the dressing.
  • Taste before serving, lemon juice varies in acidity and you might need an extra squeeze.
03 -
  • Let the salad sit for ten minutes after dressing, the flavors meld and the onion softens just enough.
  • Use a microplane for the garlic so it distributes evenly without leaving harsh chunks.
  • If your mint leaves are large, stack them, roll them tight, and slice thin for delicate ribbons instead of rough chops.
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