Healthy Easy Cucumber Chickpea (Printable Version)

A bright, protein-packed salad featuring cucumber, chickpeas, tomatoes, herbs, and a lemony dressing.

# Ingredient List:

→ Salad

01 - 1 (15 oz) can 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

# Directions:

01 - In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, parsley, and mint. Mix gently to combine.
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 with additional salt and pepper.
05 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It takes just 15 minutes but tastes like you actually put thought into your meal.
  • The lemon vinaigrette is so good you'll want to drizzle it on everything from here on out.
  • Chickpeas give you real staying power, so you won't find yourself hungry an hour later.
02 -
  • If you make this ahead, keep the dressing separate from the salad until the last moment—otherwise your crisp cucumber will start giving up its water and everything gets soggy and sad.
  • The vinaigrette actually gets better as it sits, so if you make it the night before, that's your secret weapon for tomorrow's lunch.
03 -
  • Whisk your vinaigrette with conviction—the more you emulsify it, the better it clings to the vegetables and the more flavorful each bite becomes.
  • Taste your lemon juice first; some lemons are more sour than others, so let your palate guide how much you use rather than measuring blindly.
Go Back