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Chickpea Cucumber Salad

A refreshing and healthy salad perfect for summer, packed with protein and hydration.
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Prep Time 10 minutes
Total Time 10 minutes
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
  1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the salad and toss to combine.
  4. 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.