10-Minute Chickpea Cucumber Salad
A quick, vibrant, and refreshing salad perfect for busy weeknights, packed with nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, diced
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prep the ingredients: Rinse the chickpeas, dice the cucumber, halve the tomatoes, and chop the parsley.
- Mix the base: In a large bowl, combine chickpeas, cucumber, tomatoes, onion, and parsley.
- Dress it up: Whisk together olive oil, lemon juice, salt, and pepper in a small bowl, then drizzle over the salad.
- Toss and taste: Gently combine and check for seasoning.
- Chill and serve: Let sit in the fridge for 5 minutes or serve immediately.
Notes
Customize with additional ingredients like olives or feta, and store leftovers in a sealed container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: chickpea salad, quick salad, healthy recipe, vegan salad, cucumber salad