why make this recipe

Chickpea cucumber salad is a refreshing and healthy dish that is perfect for summer days. It’s quick to make and packed with nutrients. Chickpeas provide protein and fiber, while cucumbers add crunch and hydration. This salad is not only tasty but also easy to prepare, making it a great choice for lunch or as a side dish at dinner.

how to make Chickpea Cucumber Salad

Ingredients:

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

Directions:

In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Serve immediately or chill in the refrigerator for 30 minutes before serving.

how to serve Chickpea Cucumber Salad

You can serve chickpea cucumber salad as a standalone dish for lunch or as a side with grilled chicken or fish. It’s also great as a topping for wraps and sandwiches. Garnish with extra parsley or lemon wedges for added flavor and presentation.

how to store Chickpea Cucumber Salad

If you have leftovers, store the salad in an airtight container in the refrigerator. It can last for up to three days. Be aware that the cucumbers may become softer over time, so it’s best to enjoy it fresh.

tips to make Chickpea Cucumber Salad

Make sure to drain and rinse the chickpeas well to remove any excess salt or preservatives.
Use fresh parsley for the best flavor. You can also substitute it with cilantro if you prefer.
Adjust the dressing to your taste. Add more lemon juice for tanginess or more olive oil for richness.
For extra crunch, consider adding bell peppers or radishes.

variation

You can customize this salad by adding other vegetables like bell peppers, carrots, or avocados. For a bit of spice, consider adding diced jalapeños. You can also include feta cheese for a creamy texture.

FAQs

Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas. Just soak them overnight and cook them until tender before adding to the salad.

Is this salad vegan?
Yes, chickpea cucumber salad is vegan-friendly, making it a great option for plant-based diets.

Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. However, for the best texture, it is recommended to add the dressing just before serving.

Chickpea Cucumber Salad

A refreshing and healthy salad perfect for summer, packed with protein and hydration.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Lunch, Salad, Side

Cuisine: Mediterranean, Vegan

Calories: 180

Ingredients Method Notes

Ingredients

Main Ingredients

1 can chickpeas, drained and rinsed Ensure to rinse thoroughly to remove excess salt or preservatives.
1 large cucumber, diced Fresh cucumbers add crunch and hydration.
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped Fresh parsley is recommended, but cilantro can be used as a substitute.

Dressing

2 tablespoons olive oil Adjust to taste.
1 tablespoon lemon juice Add more for tanginess if desired.
to taste Salt
to taste Pepper

Method

Preparation

In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Serve immediately or chill in the refrigerator for 30 minutes before serving.

Notes

This salad can be served as a lunch or a side dish with grilled chicken or fish. Garnish with extra parsley or lemon wedges. Leftovers can be stored in an airtight container in the refrigerator for up to three days but may become softer over time.