Cucumber Chickpea Salad
This refreshing salad combines crisp cucumbers, hearty chickpeas, zesty red onion, and a vibrant lemon vinaigrette for a burst of flavor and texture. A bright, healthy dish perfect for lunches, potlucks, or as a light main meal.
Ingredients
- 1 can chickpeas drained and rinsed
- 1 large cucumber diced
- 1 cup cherry tomatoes halved
- 1 small red onion thinly sliced
- 2 tablespoons fresh parsley chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 garlic clove minced
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- Drain and rinse the can of chickpeas thoroughly and add them to a large mixing bowl.
- Dice the cucumber into bite-sized pieces and add it to the bowl with the chickpeas.
- Halve the cherry tomatoes and slice the red onion thinly, then add both to the bowl.
- Sprinkle in the chopped parsley for a fresh herbal note.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until the dressing is emulsified.
- Pour the dressing over the salad and toss gently to combine all ingredients.
- Taste and adjust seasoning with extra salt or lemon juice if needed.
- Serve immediately or refrigerate for up to 4 days.
Nutrition
Calories: 210kcalCarbohydrates: 24gProtein: 6gFat: 11gSodium: 310mgFiber: 6gSugar: 5g
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