Healthy Easy Cucumber Chickpea (Printer View)

Refreshing salad with cucumbers, chickpeas, cherry tomatoes, fresh herbs, and tangy lemon vinaigrette dressing.

# What you'll need:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large English cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/4 small red onion, finely diced
05 - 1/4 cup fresh parsley, chopped
06 - 1/4 cup fresh mint leaves, chopped

→ Lemon Vinaigrette

07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon lemon zest
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon honey or maple syrup
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# Method:

01 - In a large mixing bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, finely diced red onion, chopped parsley, and chopped mint.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, sea salt, and freshly ground black pepper until well emulsified.
03 - Pour the vinaigrette over the salad ingredients and toss gently to coat everything evenly.
04 - Taste the salad and adjust seasoning as needed with additional salt and pepper.
05 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • Quick and easy to make—ready in just 15 minutes with no cooking required.
  • Combines fresh vegetables with protein-packed chickpeas for a balanced meal.
  • Zesty lemon vinaigrette adds brightness and depth without overpowering the fresh ingredients.
  • Perfect for vegetarian, vegan, and gluten-free diets.
02 -
  • Rinse canned chickpeas thoroughly to reduce sodium and remove any canned taste.
  • Use freshly squeezed lemon juice for the best vibrant flavor in the vinaigrette.
  • For meal prep, keep dressing separate until ready to eat to maintain crispness.
  • Adjust the seasoning gradually and taste before serving.
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