Chickpea Cucumber Salad

Nutrition · per serving

Steps

1. 1

   Place chickpeas in a sieve, rinse thoroughly under cold water, and let drain well; transfer to a large bowl.

   240 g (drained weight) canned chickpeas, drained and rinsed
2. 2

   Peel cucumber (optional), halve lengthwise, scoop out seeds with a spoon, and cut into about 1 cm cubes; add to the chickpeas.

   200 g (1 small to medium) cucumber, deseeded, diced240 g (drained weight) canned chickpeas, drained and rinsed
3. 3

   Halve cherry tomatoes and add them along with the finely chopped red onion and parsley to the bowl.

   150 g cherry tomatoes, halved50 g (about 1/2 small) red onion, very finely chopped15 g (a small bunch) parsley, roughly chopped
4. 4

   For the dressing, whisk together lemon juice, white wine vinegar, Dijon mustard, and grated garlic in a small container with a fork or a small whisk until the mustard and liquids combine.

   30 ml (about 1 large lemon) fresh lemon juice15 ml (1 tbsp) white wine vinegar5 g (1 tsp) Dijon mustard3 g (1 small clove) garlic, finely grated
5. 5

   Slowly drizzle in olive oil, season with salt and pepper; the dressing should taste lively and slightly tangy — add more lemon juice or salt if needed.

   30 ml (2 tbsp) extra virgin olive oil5 g (1 tsp) or to taste salt1 g (1/2 tsp) freshly ground black pepper30 ml (about 1 large lemon) fresh lemon juice
6. 6

   Pour the dressing over the salad and mix everything thoroughly but gently so the tomatoes don't get crushed; let the salad sit at room temperature for 10–15 minutes to allow the flavors to meld.

   30 ml (about 1 large lemon) fresh lemon juice15 ml (1 tbsp) white wine vinegar30 ml (2 tbsp) extra virgin olive oil5 g (1 tsp) Dijon mustard3 g (1 small clove) garlic, finely grated5 g (1 tsp) or to taste salt1 g (1/2 tsp) freshly ground black pepper240 g (drained weight) canned chickpeas, drained and rinsed200 g (1 small to medium) cucumber, deseeded, diced150 g cherry tomatoes, halved50 g (about 1/2 small) red onion, very finely chopped15 g (a small bunch) parsley, roughly chopped
7. 7

   Just before serving, optionally sprinkle with chili flakes and toasted pine nuts and toss lightly again; divide onto two plates and serve.

   to taste (optional, 1/4 tsp) red chili flakes or chopped fresh chili10 g (optional) toasted pine nuts

Origin & History

Chickpea salads are common in many Mediterranean countries as legumes have long served as a protein-rich, durable staple. Lemon-vinegar dressings and fresh herbs are typical elements of Southern European and Levantine salad traditions.