Fresh Cucumber Chickpea Salad (Printable)

Crisp cucumber, chickpeas, and zesty lemon-mint mix for a vibrant, light, and healthy dish.

# 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 (15 oz) can chickpeas, drained and rinsed

→ Dressing

07 - Juice of 1 large lemon (about 3 tablespoons)
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 bowl, mix diced cucumbers, finely chopped red onion, halved cherry tomatoes, drained chickpeas, chopped mint, and parsley until evenly distributed.
02 - In a small bowl, whisk together lemon juice, extra-virgin olive oil, minced garlic, sea salt, and black pepper until emulsified.
03 - Pour the lemon-mint dressing over the salad mixture and toss gently to coat all ingredients thoroughly.
04 - Taste the mixture and modify seasoning as desired for balance and freshness.
05 - Refrigerate the salad for 10 minutes to enhance flavors or serve immediately for a crisp, refreshing experience.

# Expert Hints:

01 -
  • It stays crisp even after sitting in the fridge for hours, so you can make it ahead without the guilt of soggy vegetables.
  • The lemon and mint wake up your palate in a way that feels light but satisfying, never heavy or bland.
  • You can eat it straight from the bowl or pile it onto warm pita, and both feel like the right choice.
02 -
  • Don't skip rinsing the red onion if you're sensitive to raw allium bite, it softens the sharpness without losing the crunch.
  • If the salad tastes flat after chilling, add a pinch more salt or a squeeze of lemon, cold temperatures can mute flavors and they need a little boost before serving.
03 -
  • If your cucumbers are watery or seedy, scoop out the seeds with a spoon before dicing to keep the salad from getting soggy.
  • Let the dressed salad sit for just ten minutes before serving, not longer, because the vegetables stay crisp but the flavors marry beautifully in that short window.
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