Salads
Crunchy Chickpea Cucumber Salad
Chickpeas give this crisp cucumber and tomato salad enough substance for a light lunch.
Prep15 min
Cook0 min
Rest / chill0 min
Total15 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Drain rinsed chickpeas well and place in a large bowl.
- Add cucumber, tomatoes, onion, and parsley.
- Whisk oil, lemon juice, oregano, salt, and pepper. Pour over the salad and toss thoroughly.
- Serve immediately for the crispest texture, or cover and refrigerate until needed.
A little kitchen know-how
Rinse diced onion under cold water and drain to soften its sharpness.
Storage & leftovers
Refrigerate promptly in a covered container and use within 3 days. Toss before serving.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.