Healthy Easy Cucumber Chickpea Salad (Printable Version)

Refreshing mix of cucumber, chickpeas, cherry tomatoes, and lemon vinaigrette, perfect for light meals.

# What You Need:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large English cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/4 small red onion, finely diced
05 - 1/4 cup fresh parsley, chopped
06 - 1/4 cup fresh mint leaves, chopped

→ Lemon Vinaigrette

07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon lemon zest
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon honey or maple syrup
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - In a large mixing bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, finely diced red onion, chopped parsley, and chopped mint.
02 - In a small bowl or jar, whisk together the extra virgin olive oil, freshly squeezed lemon juice, lemon zest, Dijon mustard, honey or maple syrup, sea salt, and freshly ground black pepper until well emulsified.
03 - Pour the vinaigrette over the salad ingredients and toss gently to coat everything evenly.
04 - Taste the salad and adjust salt, pepper, and lemon juice as needed to achieve desired flavor balance.
05 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • Quick and easy to prepare with no cooking required.
  • Loaded with fresh vegetables and protein-rich chickpeas for a healthy meal.
  • The zesty lemon vinaigrette adds a bright, refreshing flavor.
  • Versatile as a main dish or a side salad for any occasion.
02 -
  • Rinse canned chickpeas thoroughly to reduce sodium and improve taste.
  • Prepare the salad a couple of hours ahead and refrigerate to allow flavors to meld.
  • Use fresh lemon juice and zest for the most vibrant vinaigrette.
  • Keep the dressing separate if packing for lunch to keep the salad crisp.
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