Ingredients
Scale
- 2 1/4 cups cucumbers (diced (partially peeled for texture))
- 1 cup tomatoes (seeded and diced)
- 1/4 cup red onion (finely diced)
- 15 oz can chickpeas (rinsed and drained)
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon fresh parsley (minced)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper (adjust to taste)
Instructions
Step 1: Prepare the Vegetables
- Dice the cucumbers, tomatoes, and red onions into uniform, bite-sized pieces.
- 💡 Pro Tip: Partially peeling cucumbers gives the best texture—crunchy yet tender. Seeded tomatoes help avoid excess liquid.
Step 2: Rinse the Chickpeas
- Drain and rinse canned chickpeas thoroughly under cold water.
- 💡 Pro Tip: Rinsing removes the starchy liquid and sodium, giving your salad a cleaner taste and silkier texture.
Step 3: Toss It All Together
- In a large bowl, combine cucumbers, tomatoes, red onions, chickpeas, and parsley. Drizzle with lemon juice and olive oil. Season with kosher salt and pepper.
- 💡 Pro Tip: Always taste and adjust. Add more lemon for brightness, or a pinch more salt if your chickpeas were low-sodium.
Step 4: Chill and Serve
- Mix well, cover, and refrigerate for 10–15 minutes to let flavors marry. Serve chilled for the best texture and taste.
- 💡 Pro Tip: For even more flavor, make it ahead and let it chill for up to 1 hour. Just give it a quick toss before serving.
Notes
Nutrition Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Total Fat | 9g |
| Saturated Fat | 1.2g |
| Carbohydrates | 26g |
| Fiber | 7g |
| Sugar | 5g |
| Protein | 8g |
| Sodium | 320mg |
| Potassium | 380mg |
- Prep Time: 10 minutes
- Category: Light Lunch, Salad, Side Dish
- Cuisine: American, Mediterranean