Fresh Cucumber Chickpea Salad (Printable)

A refreshing mix of cucumber, chickpeas, tomatoes, and herbs with a lemon-mint dressing.

# What You 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 can (15 oz) chickpeas, drained and rinsed

→ Dressing

07 - 3 tablespoons fresh lemon juice (from 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

# How to Make It:

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

# Expert Tips:

01 -
  • Everything comes together in one bowl with no heat required, so your kitchen stays cool and cleanup is nearly instant.
  • The lemon and mint wake up your taste buds in a way that feels both refreshing and surprisingly filling.
  • You can make it ahead and it actually tastes better after the flavors mingle in the fridge for an hour.
02 -
  • Do not skip rinsing the chickpeas, the canned liquid has a metallic taste that will dull the bright lemon and mint.
  • Chop the mint and parsley just before mixing or they will bruise and turn dark at the edges within an hour.
  • If the salad sits longer than two hours, the cucumbers will release water, so drain off excess liquid before serving.
03 -
  • Chill your serving bowl in the freezer for ten minutes before assembling, it keeps everything crisp and cold longer.
  • If your mint tastes too sharp, tear the leaves by hand instead of chopping them, it releases less of the bitter oils.
  • For a creamier dressing, mash a few chickpeas into the lemon and oil, it thickens and clings better to the vegetables.
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