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Summer Chickpea Cucumber Salad with Lemon and Herbs in a white bowl

Summer Chickpea Cucumber Salad with Lemon and Herbs

A bright, refreshing chickpea cucumber salad bursting with lemon and fresh herbs. Perfect for picnics, potlucks, or a quick family dinner.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 15-ounce cans chickpeas, drained and rinsed
  • 2 medium English cucumbers chopped into ½-inch pieces
  • ½ cup chopped fresh parsley
  • ¼ cup chopped fresh dill
  • ½ medium red onion thinly sliced
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method
 

  1. Drain and rinse the chickpeas thoroughly. Pat them dry with a clean kitchen towel or paper towels to remove excess moisture.
  2. Chop the cucumbers into ½-inch pieces. Thinly slice the red onion. Chop the parsley and dill.
  3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper until well combined.
  4. In a large mixing bowl, combine the chickpeas, cucumbers, red onion, parsley, and dill.
  5. Pour the dressing over the salad ingredients. Gently toss everything together until evenly coated.
  6. Let the salad sit at room temperature for 10-15 minutes to allow the flavors to meld. Taste and adjust seasoning with additional salt or lemon juice if desired.
  7. Serve immediately or refrigerate until ready to eat. Garnish with extra herbs if you like.