Description
A refreshing and nutritious Chickpea Cucumber Salad packed with protein, crisp vegetables, and a bright lemon dressing. Perfect for a healthy lunch or side dish.
Ingredients
Scale
- 1 can (15 oz) chickpeas
- 1 large English cucumber
- 1 cup cherry tomatoes
- 1/4 medium red onion
- 3 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1/2 cup feta cheese (optional)
- Salt and pepper to taste
Instructions
- Prepare chickpeas: Rinse and drain the chickpeas thoroughly under cold water. Pat dry with paper towels to remove excess moisture.
- Chop vegetables: Dice the cucumber into bite-sized pieces. Halve the cherry tomatoes and thinly slice the red onion.
- Make dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until well combined and emulsified.
- Combine ingredients: In a large bowl, combine chickpeas, chopped vegetables, and feta cheese. Drizzle dressing over the top.
- Chill and serve: Toss gently until evenly mixed. Chill in refrigerator for at least 30 minutes before serving to enhance flavors.
Notes
- Pat chickpeas completely dry after rinsing to prevent watery salad and help dressing adhere better.
- Use English cucumber for fewer seeds and less bitterness than regular cucumbers.
- Slice red onion paper-thin and soak in cold water for 10 minutes to mellow the sharp flavor.
- Add fresh herbs like parsley, mint, or dill just before serving for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 285 calories
- Sugar: 8g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 17mg
Keywords: Chickpea Cucumber Salad, healthy salad, protein salad, Mediterranean salad, vegetarian recipe, easy lunch