Fresh Cucumber Chickpea Salad (Printable)

Crisp cucumber, chickpeas, and zesty lemon mint blend for a vibrant, refreshing Mediterranean 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 can (15 oz) chickpeas, drained and rinsed

→ Dressing

07 - Juice of 1 large lemon (approximately 3 tbsp)
08 - 3 tbsp extra-virgin olive oil
09 - 1 clove garlic, minced
10 - 1/2 tsp sea salt
11 - 1/4 tsp freshly ground black pepper

# Steps:

01 - In a large mixing bowl, combine diced cucumbers, red onion, cherry tomatoes, chickpeas, chopped mint, and parsley.
02 - Whisk together lemon juice, olive oil, minced garlic, sea salt, and black pepper in a small bowl until emulsified.
03 - Pour dressing over salad mixture and toss gently to coat all ingredients evenly.
04 - Taste the salad and modify seasoning with additional salt or pepper as needed.
05 - Refrigerate for 10 minutes to allow flavors to meld or serve immediately for a fresher texture.

# Expert Tips:

01 -
  • It comes together in the time it takes your oven to preheat, no heat required.
  • The flavors deepen as it sits, so leftovers taste even better the next day.
  • Every bite feels light and satisfying at once, like summer in a bowl.
  • You can toss it together with what you already have and it still shines.
02 -
  • If you dress this salad too far in advance, the cucumbers will weep and make it watery, so add the dressing within an hour of serving.
  • Rinsing the chickpeas under cold water for a full thirty seconds makes a shocking difference in how fresh the salad tastes.
  • Don't mince the garlic too early or it turns bitter, do it right before you whisk the dressing together.
03 -
  • Let the salad sit at room temperature for ten minutes before serving if it's been chilled, the flavors open up and taste more vibrant.
  • Use a microplane to grate the garlic instead of mincing it, it distributes more evenly and doesn't leave harsh chunks.
  • If your mint leaves are large, tear them by hand instead of chopping them with a knife to avoid bruising and bitterness.
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