Cucumber Chickpea Salad
A refreshing blend of crunchy cucumbers, hearty chickpeas, and bright herbs, perfect for a light lunch or summer barbecue.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Gluten-Free, Vegan
Ingredients
- 2 cups diced cucumbers
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh herbs (parsley or cilantro)
- Salt and pepper to taste
- Optional: diced avocados, cherry tomatoes, cumin or smoked paprika
Instructions
- Wash and dice the cucumbers into bite-sized pieces.
- Drain and rinse your chickpeas thoroughly.
- Combine the cucumbers and chickpeas in a large bowl.
- Add chopped fresh herbs and drizzle with olive oil and lemon juice.
- Toss gently to combine and adjust seasoning as needed.
Notes
For the best flavor, taste and adjust seasoning. Add cucumbers just before serving for maximum crunch.
Find it online: https://www.pedrorecipes.com/cucumber-chickpea-salad/