Mediterranean Cucumber Chickpea Salad
A crisp no-cook salad with cucumber, chickpeas, tomatoes, herbs, olive oil, and lemon.
Instructions
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Drain and rinse the chickpeas well so the salad tastes fresh.
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Dice the cucumber and bell pepper, then halve or chop the tomatoes.
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Add chickpeas, cucumber, tomatoes, bell pepper, and parsley to a large bowl.
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Whisk olive oil, lemon juice, cumin, salt, and black pepper in a small bowl.
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Pour the dressing over the salad and toss gently so the vegetables stay crisp.
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Let the salad rest so the chickpeas absorb the dressing.
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Taste and adjust lemon, salt, or herbs before serving.
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Serve chilled or at room temperature.
Tips
For the best texture, add the dressing shortly before serving if making it ahead.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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