Chickpea and Cucumber Salad
This is a refreshing, no-fuss salad you can whip up in 15 minutes. It’s perfect for meal prep, potlucks, or a light solo lunch on the porch.
Equipment
- Cutting board and sharp knife
- Large bowl for mixing
- Measuring spoons
- Small bowl or jar for dressing
- Whisk or fork
Ingredients
- 1½ cups cooked chickpeas or 1 can, drained and rinsed
- 1 large cucumber diced small
- ½ small red onion sliced thin
- 2 tbsp chopped fresh mint
- ¼ cup chopped parsley
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- Sea salt and black pepper to taste
- Optional: avocado cubes halved cherry tomatoes, crumbled feta
Instructions
- Combine chickpeas, cucumber, onion, mint, and parsley in a large bowl.
- In a separate bowl, whisk lemon juice, olive oil, cumin, salt, and pepper until emulsified.
- Pour over the salad and mix gently to combine.
- Let it sit for 10 minutes before serving to bring the flavors together.
Notes
Want crunch? Toss in roasted pumpkin seeds.
Serve with gluten-free flatbread or layer over greens
For a protein boost, add a spoon of this chickpea cottage cheese blend.
Pair it with something warm like a quick vegetarian dinner to balance textures.