Healthy Easy Cucumber Chickpea Salad (Printable Version)

A protein-rich salad with cucumber, chickpeas, and zesty lemon dressing, perfect for a light meal or side.

# What You'll 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

# Steps to Follow:

01 - In a large mixing bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, finely diced red onion, chopped parsley, and mint leaves.
02 - In a small bowl or jar, whisk together the extra virgin olive oil, freshly squeezed lemon juice, lemon zest, Dijon mustard, honey or maple syrup, sea salt, and freshly ground black pepper until well emulsified.
03 - Pour the vinaigrette over the salad ingredients and toss gently to coat everything evenly.
04 - Taste the salad 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.

# Additional Tips::

01 -
  • It comes together in 15 minutes flat, no cooking required, which means you can have lunch ready while your coffee is still warm.
  • The chickpeas pack enough protein to actually fill you up, so it works as a standalone meal or a side dish without apology.
  • That lemon vinaigrette tastes fancy but costs pennies and makes even the simplest vegetables taste like you tried.
02 -
  • Keep the dressing separate from the salad if you're making this ahead for meal prep—the cucumber will weep and soften the whole thing into sadness if you dress it too early.
  • The magic happens when you taste and adjust; trust your mouth over the recipe, because lemon juice and salt vary so much that what tastes perfect to you is what matters.
03 -
  • Prep all your vegetables the night before and store them separately in airtight containers, then toss everything together with the dressing 15 minutes before serving.
  • If your lemon feels hard or not particularly juicy, roll it on the counter with your palm before cutting—it breaks down the membranes and makes juicing easier.
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