Fresh Cucumber Chickpea Salad (Printable)

Bright mix of cucumber, chickpeas, and lemon mint for a light, wholesome dish rich in fresh flavors.

# Ingredient List:

→ Vegetables

01 - 2 medium cucumbers, diced
02 - 1 small red onion, finely chopped
03 - 1 cup cherry tomatoes, halved
04 - 1/4 cup fresh mint leaves, chopped
05 - 1/4 cup fresh parsley, chopped

→ Legumes

06 - 1 (15 oz) can chickpeas, drained and rinsed

→ Dressing

07 - 3 tbsp lemon juice (about 1 large lemon)
08 - 3 tbsp extra-virgin olive oil
09 - 1 clove garlic, minced
10 - 1/2 tsp sea salt
11 - 1/4 tsp freshly ground black pepper

# Directions:

01 - In a large bowl, mix diced cucumbers, finely chopped red onion, halved cherry tomatoes, rinsed chickpeas, chopped fresh mint, and parsley.
02 - Whisk lemon juice, extra-virgin olive oil, minced garlic, sea salt, and freshly ground black pepper in a small bowl until emulsified.
03 - Pour the dressing over the salad ingredients. Toss gently to distribute and coat all components evenly.
04 - Taste the salad and adjust salt or pepper as needed for balanced flavor.
05 - Refrigerate the salad for 10 minutes to enhance flavor or serve immediately if preferred.

# Expert Suggestions:

01 -
  • It comes together in minutes with no cooking, so you can make it even when you're too tired to think.
  • The lemon and mint wake up your taste buds in a way that feels surprisingly luxurious for such simple ingredients.
  • It holds up beautifully in the fridge, so you can meal prep it or bring it to a potluck without worry.
  • Every bite is crunchy, creamy, and tangy all at once—it's the kind of salad that doesn't need a main dish to feel complete.
02 -
  • Don't skip rinsing the chickpeas—that starchy liquid makes the salad taste canned and dull instead of fresh and vibrant.
  • If your cucumbers are seedy and watery, scoop out the seeds with a spoon before dicing or the salad will get soggy and lose its crunch.
  • Add the dressing right before serving if you're making this ahead, because the acid in the lemon will start to break down the cucumbers and herbs over time.
03 -
  • Chill your serving bowl in the fridge before assembling the salad—it keeps everything crisp and refreshing, especially on a hot day.
  • If you're bringing this to a gathering, pack the dressing in a small jar and pour it over right before serving so nothing gets soggy in transit.
  • Tear the mint and parsley by hand instead of chopping them with a knife to avoid bruising the leaves and losing that bright, fresh flavor.
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