Chickpea Cucumber Salad (Printable)

Crisp chickpeas and cucumber in zesty lemon herb dressing

# What You'll Need:

01 - 1½ cups canned chickpeas, drained and rinsed

02 - 1 large cucumber, diced

03 - 1 cup cherry tomatoes, halved

04 - ¼ red onion, finely chopped

05 - ¼ cup fresh parsley, chopped

06 - 3 tbsp extra-virgin olive oil

07 - 2 tbsp fresh lemon juice

08 - 1 clove garlic, minced

09 - ½ tsp salt

10 - ¼ tsp freshly ground black pepper

01 - In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, and parsley.

02 - In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until well combined.

03 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.

04 - Adjust seasoning to taste. Serve chilled or at room temperature.

01 -

The entire thing comes together in literally fifteen minutes, which is less time than it takes to debate what to order for takeout
It somehow tastes better after sitting in the fridge for a few hours, making it the ultimate make-ahead friendly dish for busy weeks

02 -

I learned the hard way that adding the dressing too far in advance makes the cucumbers release water and turn everything into a sad, soupy situation
Red onion can be brutally sharp, and soaking the chopped pieces in cold water for ten minutes while you prep everything else tames that aggressive bite completely

03 -

Use a microplane to grate your garlic instead of mincing it—it virtually disappears into the dressing but still delivers that incredible flavor
Let your dressed salad sit at room temperature for about fifteen minutes before serving, as cold vegetables can sometimes mute the flavors