This Cucumber Chickpea Salad is a light, protein-packed dish featuring crunchy cucumbers, creamy chickpeas, red onion, fresh herbs, and a zesty lemon dressing. It’s vegan, gluten-free, and perfect for meal prep, potlucks, or a quick weekday lunch. Ready in just 10 minutes with no cooking required, this salad is a go-to for refreshing flavor and clean eating.
Yields: 4 servings
Prep time: 15 minutes
Why You’ll Love This Salad
✔ 15-minute miracle – No cooking, just chop & toss!
✔ Budget-friendly – Canned chickpeas = big flavor, small cost
✔ Meal-prep MVP – Gets better as it chills (up to 3 days)
✔ Nutrition powerhouse – 9g plant protein & 8g fiber per serving
✔ 3 dietary wins – Vegan-adaptable, gluten-free & dairy-optional
Ingredients:
- 1 can (15 ounces) chickpeas, rinsed thoroughly and drained
- 1 large English cucumber, peeled, halved lengthwise, seeds removed, and diced into 1/2-inch pieces
- 1/2 small red onion, thinly sliced into delicate half-moons
- 1/4 cup fresh dill, finely chopped, its feathery fronds releasing a fragrant aroma
- 2 tablespoons extra virgin olive oil, its golden hue promising a rich flavor
- 1 tablespoon fresh lemon juice, zesty and bright
- 1/4 teaspoon sea salt, to enhance the natural flavors
- 1/8 teaspoon freshly ground black pepper, adding a subtle warmth
Equipment:
- Colander, for rinsing the chickpeas
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Medium mixing bowl
- Small whisk or fork
Instructions:
Step 1: Prepare the Fresh Produce
- Begin by gathering your fresh ingredients. Rinse the canned chickpeas thoroughly under cool running water in a colander and let them drain completely, ensuring each chickpea is clean and ready to absorb the dressing. On a clean cutting board, carefully peel the large English cucumber. Slice it in half lengthwise and use a spoon to scoop out the seeds gently. Dice the cucumber halves into uniform 1/2-inch pieces, their pale green flesh ready to offer a refreshing crunch. Next, take half of the red onion and, using a sharp knife, slice it thinly into delicate half-moons, their vibrant purple adding a beautiful color to the salad. Finally, take a small bunch of fresh dill and finely chop its feathery fronds, releasing its distinctively fresh and slightly tangy aroma.
Step 2: Combine the Main Ingredients
- In a medium mixing bowl, gently combine the rinsed and drained chickpeas, the diced cucumber pieces, and the thinly sliced red onion. The contrasting textures and colors begin to create an appealing visual.
Step 3: Add the Fresh Dill
- Sprinkle the finely chopped fresh dill over the mixture in the bowl. Its bright green color and fresh aroma will further enhance the salad’s appeal.
Step 4: Prepare the Lemon-Dill Vinaigrette
- In a small bowl, whisk together the golden extra virgin olive oil and the zesty fresh lemon juice. The oil and juice will emulsify slightly, creating a light and flavorful dressing.
Step 5: Dress the Salad
- Pour the prepared lemon-dill vinaigrette evenly over the cucumber and chickpea mixture.
Step 6: Season and Toss
- Season the salad with sea salt and freshly ground black pepper to your taste preference. Gently toss all the ingredients together until everything is evenly coated with the flavorful dressing. Be careful not to overmix, as you want to maintain the texture of the vegetables.
Step 7: Serve and Enjoy
- Your refreshing cucumber and chickpea salad is now ready to be served. You can enjoy it immediately for a burst of fresh flavors or chill it in the refrigerator for about 20-30 minutes to allow the flavors to meld together even further, creating a more cohesive and satisfying salad. Serve it as a light lunch, a healthy snack, or a delightful side dish to complement your favorite meals. Garnish with a few extra sprigs of fresh dill, if desired, for an added touch of elegance.
👩🍳 Pro Tips
🔪 Knife hack: Use a mandoline for paper-thin cucumber ribbons
🌿 Herb trick: Roll parsley in a towel & slice chiffonade-style for prettier cuts
🧄 Garlic control: Grate the garlic (instead of mincing) for even flavor distribution
🥫 Chickpea upgrade: Roast drained chickpeas with olive oil & cumin for 15 mins at 400°F for crunch
🥣 Dressing balance: Taste and adjust – more lemon for tang, honey for sweetness
Nutrition (Per Serving)
- Calories 280
- Protein 9g
- Fiber 8g
- Vitamin C 40% DV
💡 Bonus: 3 Flavor Variations
- Italian: Add pepperoni cubes, mozzarella & basil vinaigrette
- Asian: Swap dressing with sesame oil + rice vinegar + ginger
- Tex-Mex: Use black beans, corn & lime-cilantro dressing
Enjoy your delicious and refreshing cucumber and chickpea salad!
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