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Chickpea Cucumber Salad

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A refreshing and vibrant salad featuring crispy cucumbers, creamy chickpeas, and sweet cherry tomatoes, dressed with olive oil and lemon juice.

Ingredients

Scale
  • 1 can chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, finely chopped
  • 1/4 cup parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Add the drained and rinsed chickpeas, diced cucumber, halved cherry tomatoes, finely chopped red onion, and chopped parsley to a large bowl. Gently toss to combine.
  2. Whisk together the olive oil, lemon juice, salt, and pepper in a smaller bowl until emulsified.
  3. Pour the dressing over the salad mix and toss again until each ingredient is coated.
  4. Chill the salad in the refrigerator for at least 10 minutes to enhance the flavors.
  5. Serve fresh, garnishing with more parsley or crumbled feta cheese if desired.

Notes

This salad keeps well in the fridge for up to three days. Avoid adding dressing until ready to serve for best texture.

Nutrition

Keywords: chickpea salad, cucumber salad, summer salad, healthy salad, vegan salad

Find it online: https://oliviatable.com/chickpea-cucumber-salad/