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Fresh chickpea cucumber salad with vegetables and dressing served in a bowl

Chickpea Cucumber Salad

A refreshing and vibrant salad combining chickpeas and crisp cucumbers, perfect for summer meals.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Light Meal, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can chickpeas, rinsed and drained
  • 1 cucumber, diced Fresh and crispy
  • 1/2 red onion, diced
  • 1 bell pepper, diced
  • 1/4 cup parsley, chopped Fresh parsley adds flavor
Dressing Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice Freshly squeezed for best flavor
  • to taste salt Adjust according to preference
  • to taste pepper Freshly ground is best

Method
 

Preparation
  1. In a large bowl, combine the rinsed chickpeas, diced cucumber, red onion, bell pepper, and parsley.
  2. In a smaller bowl, whisk together the olive oil, lemon juice, salt, and pepper until well mixed.
  3. Drizzle the dressing over the salad ingredients and toss everything together to combine.
  4. Serve immediately for the best flavor or refrigerate for about 30 minutes to let the flavors meld.

Notes

Store in an airtight container in the refrigerator for up to 2-3 days. Do not freeze due to texture changes in the cucumbers.