10-Minute Chickpea Cucumber Salad
A refreshing and nutritious salad packed with protein from chickpeas and fresh vegetables, dressed in a zesty vinaigrette.
Ingredients
Salad Ingredients
- 1 can Chickpeas, rinsed and drained
- 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 Ingredients
- 2 tablespoons Olive oil, extra virgin for best flavor
- 1 tablespoon Lemon juice, freshly squeezed is best
- Salt and pepper, to taste Adjust as desired
Instructions
Combine Ingredients
- In a large bowl, combine the rinsed chickpeas, diced cucumber, diced red onion, halved cherry tomatoes, and chopped parsley.
Prepare the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
Dress the Salad
- Pour the dressing over the chickpea mixture in the large bowl and toss to combine thoroughly.
Serve the Salad
- 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 instead of bottled for a brighter, more vibrant flavor. For a bit of heat, consider adding a pinch of red pepper flakes to the dressing. Let the salad chill for about 30 minutes before serving to allow the flavors to meld together. Experiment with herbs like cilantro or mint for variations in flavor.