Chickpea Cucumber Salad Lemon Dressing (Printer-friendly)

Crisp Mediterranean-style salad with chickpeas, cucumber, cherry tomatoes, and tangy lemon dressing. Ready in 15 minutes.

# What You'll Need:

→ Vegetables

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

→ Dressing

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

# Directions:

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.

# Expert Advice:

01 -
  • No cooking required just chopping and whisking
  • Gets better as it sits in the fridge
  • Everything can be prepped ahead except the final toss
02 -
  • Let the salad sit for at least fifteen minutes after tossing, the flavors need time to make friends
  • Don't add salt until right before serving, it pulls water out of the cucumbers
03 -
  • Use a microplane to grate the garlic instead of mincing, it distributes the flavor more evenly
  • Double the dressing and save half for drizzling over roasted vegetables later

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