Healthy Easy Cucumber Chickpea (Print Version)

A light and vibrant mix of cucumber, chickpeas, tomatoes, and herbs dressed with lemon vinaigrette.

# What You Need:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large English cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/4 small red onion, finely diced
05 - 1/4 cup fresh parsley, chopped
06 - 1/4 cup fresh mint leaves, chopped

→ Lemon Vinaigrette

07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon lemon zest
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon honey or maple syrup
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

01 - In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, parsley, and mint.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, salt, and pepper until well emulsified.
03 - Pour the vinaigrette over the salad ingredients and toss gently to coat everything evenly.
04 - Taste and adjust seasoning as needed.
05 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in fifteen minutes, which means lunch happens before you've even finished your coffee.
  • The chickpeas quietly do all the heavy lifting protein-wise, so you feel full without feeling stuffed.
  • One dressing works for everything, and somehow it tastes even better the next day when the flavors have gotten to know each other.
02 -
  • The dressing and salad will become friends if left together too long—the cucumber releases water and everything gets soft, so if you're making this ahead, keep them separate until the last possible moment.
  • Fresh lemon juice is genuinely non-negotiable here; bottled lemon juice tastes like regret in comparison, and you deserve better than that.
03 -
  • Always rinse your canned chickpeas thoroughly under cold water—it removes the starchy liquid that makes them taste canned instead of fresh.
  • If you're meal prepping, store the dressed salad in the fridge but keep a little extra vinaigrette on the side to refresh it right before eating, since the vegetables will release their own liquid over time.
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