Description
A quick and refreshing cucumber chickpea salad made with crisp cucumbers, lemony vinaigrette, and pantry staples. Perfect for meal prep or a light lunch.
Ingredients
1 can chickpeas, rinsed and drained
1 large cucumber, chopped
1/4 red onion, thinly sliced
2 tbsp lemon juice
2 tbsp olive oil
Salt and pepper to taste
Chopped fresh parsley or dill (optional)
Instructions
1. In a large bowl, combine chickpeas, chopped cucumber, and red onion.
2. Drizzle with olive oil and lemon juice.
3. Season with salt and pepper to taste.
4. Toss gently to coat everything evenly.
5. Stir in fresh herbs if using.
6. Serve immediately or refrigerate for up to 4 days.
Notes
Keep dressing separate until ready to eat for the best texture.
Add feta, olives, or avocado for variety.
Store cucumbers separately if prepping ahead.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: cucumber chickpea salad, vegan salad, meal prep salad