Healthy Easy Cucumber Chickpea (Printable)

A bright and nutritious blend of cucumber, chickpeas, and lemon dressing, ideal for a light lunch 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

# Directions:

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

# Expert Tips:

01 -
  • No cooking required—perfect for hot summer days or when you want a healthy meal without turning on the stove
  • Packed with plant-based protein from chickpeas, keeping you satisfied and energized
  • Fresh, crisp textures from cucumbers and tomatoes combined with bright lemon and herbs
  • Versatile and customizable—add feta for extra richness, swap herbs to suit your taste, or pair with grilled protein
  • Great for meal prep—make ahead and keep the dressing separate for optimal freshness
02 -
  • Use English cucumbers (also called hothouse cucumbers) as they have fewer seeds and a thinner skin, requiring no peeling
  • Whisk the vinaigrette ingredients in a jar with a tight-fitting lid so you can shake vigorously for a perfectly emulsified dressing
  • Zest the lemon before juicing it—it's much easier and you'll get more aromatic oils
  • If your red onion tastes too sharp, soak the diced pieces in cold water for 10 minutes, then drain and pat dry before adding to the salad
  • Double the vinaigrette recipe and keep extra in the refrigerator for up to a week—it's delicious on other salads and grain bowls
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