Healthy Easy Cucumber Chickpea (Printable)

Refreshing cucumber, chickpeas, and cherry tomatoes tossed with lemon vinaigrette for a light, healthy dish.

# 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

# How to make it:

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 olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, salt, and 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 salt, pepper, or lemon juice as needed to balance flavors.
05 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld. Serve chilled or at room temperature.

# Recipe Expert Tips:

01 -
  • It tastes better the longer it sits, so you can make it ahead without guilt.
  • One bowl, minimal cleanup, maximum satisfaction—perfect for those days when effort feels limited.
  • The lemon vinaigrette is so good you'll want to drizzle it on everything else you make.
02 -
  • If you make this more than a few hours ahead, keep the dressing separate until the last moment—the acid will soften the cucumber and herbs turn dark, which tastes fine but looks less vibrant.
  • Rinsing the canned chickpeas is non-negotiable; that starchy liquid is what makes salads turn into mush within hours.
03 -
  • Make extra vinaigrette and keep it in a jar in the fridge—it's so good on roasted vegetables, grains, or even simple greens that you'll find uses for it constantly.
  • If your lemon is small or seems dry, zest it before cutting it in half for juice; you'll get more zest and it's easier to work with.
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