Fresh Chickpea and Cucumber Salad

Quick Summary

A vibrant, plant-based salad that pairs protein-rich chickpeas with cooling cucumber, red onion, and a lemon-herb vinaigrette. It takes ten minutes to assemble and stores beautifully for meal prep.

Ingredients

Instructions

1. 1. Combine the chickpeas, cucumbers, onion, and parsley in a large glass mixing bowl.
2. 2. In a separate small jar, whisk together the olive oil, lemon juice, oregano, salt, and pepper until emulsified.
3. 3. Pour the dressing over the salad and toss gently to ensure everything is evenly coated.
4. 4. Let it sit for 15 minutes before serving to allow the flavors to marry.

Nutrition Snapshot

Frequently Asked Questions

Can I make this ahead of time?

Yes, this salad keeps well in the refrigerator for up to 3 days. It is an excellent choice for work lunches.

What can I add for more protein?

Crumbled feta cheese or grilled chicken breast are excellent additions if you aren't strictly vegan.

Do I need to peel the cucumbers?

English or Persian cucumbers have thin skins, so peeling isn't necessary. If using standard cucumbers, you may want to peel them for better texture.