10-Minute Chickpea Cucumber Salad
A refreshing and nutritious salad packed with protein from chickpeas and the crispness of fresh vegetables, perfect for a healthy lunch or side dish.
Ingredients
Main Ingredients
- 1 can Chickpeas, rinsed and drained Rinse to remove excess sodium.
- 1 Cucumber, diced Any variety works.
- 1/2 Red onion, diced Red for sweetness.
- 1 cup Cherry tomatoes, halved Adds sweetness and color.
- 1/4 cup Parsley, chopped Fresh adds vibrancy.
Dressing
- 2 tablespoons Olive oil Extra virgin for best flavor.
- 1 tablespoon Lemon juice Freshly squeezed is best.
- To taste Salt and pepper Adjust as desired.
Instructions
Preparation
- In a large bowl, combine the rinsed chickpeas, diced cucumber, diced red onion, halved cherry tomatoes, and chopped parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
- Pour the dressing over the chickpea mixture in the large bowl and toss to combine thoroughly.
- Serve immediately or refrigerate for a short time before serving for a chilled version.
Notes
Rinse the chickpeas thoroughly before using to remove excess sodium and enhance flavor. Use fresh lemon juice for a brighter taste. Let the salad chill for about 30 minutes to allow the flavors to meld together. Experiment with herbs like cilantro or mint for variations.