Fresh Cucumber Chickpea Salad (Print Version)

A vibrant, fresh mix of cucumber, chickpeas, tomatoes, and herbs tossed with 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 (about 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

# Directions:

01 - In a large bowl, mix diced cucumbers, finely chopped red onion, halved cherry tomatoes, drained chickpeas, chopped mint, and parsley.
02 - Whisk lemon juice, extra-virgin olive oil, minced garlic, sea salt, and black pepper together in a small bowl until emulsified.
03 - Pour the dressing over the salad mixture and toss gently to evenly coat all ingredients.
04 - Taste the salad and adjust salt and pepper as needed to balance flavors.
05 - Refrigerate salad for 10 minutes to enhance flavors or serve immediately for freshness.

# Expert Tips:

01 -
  • It comes together in the time it takes your partner to set the table, and tastes like you actually planned ahead.
  • The mint and lemon wake up your mouth in a way that makes you forget you're eating something healthy.
  • Chickpeas make it filling enough to call lunch, not just a side dish you pick at.
  • It gets better as it sits, so making it ahead means less work and more flavor.
02 -
  • If you skip rinsing the chickpeas, the salad will taste metallic and weird, trust me on this one.
  • Letting the salad chill even briefly makes a huge difference, the cold amplifies the mint and lemon.
  • Don't add the dressing more than an hour ahead or the cucumbers go soggy and sad.
03 -
  • Use a microplane for the garlic instead of chopping it, the dressing stays smooth and the flavor spreads evenly.
  • If your mint is wilted, soak it in ice water for ten minutes and it'll perk right back up.
  • Make extra dressing and keep it in a jar, it's great on roasted vegetables or drizzled over grilled bread.
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