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Chickpea Cucumber Salad

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A refreshing and healthy Chickpea Cucumber Salad packed with protein and crunch, perfect for a light lunch or a side dish.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 large cucumber, diced
  • 1/2 red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp red wine vinegar
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. In a large bowl, combine chickpeas, cucumber, red onion, cherry tomatoes, and parsley.
  2. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, salt, and black pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Refrigerate for at least 15 minutes before serving to allow flavors to meld.
  5. Serve chilled or at room temperature.

Notes

  • You can add crumbled feta for extra flavor (note: will not be vegan).
  • Substitute parsley with cilantro or dill for a different flavor profile.
  • This salad can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: chickpea cucumber salad, vegan salad, healthy lunch, Mediterranean salad, no cook salad

Find it online: https://yumrecipesnow.com/chickpea-cucumber-salad/