Quick And Fresh Cucumber Chickpea Salad
A crisp, refreshing salad combining cucumbers, cherry tomatoes, red onion, and protein-rich chickpeas, tossed in a zesty lemon-dill dressing. Perfect as a light lunch, summer side, or meal-prep option.
Equipment
- 1 Large mixing bowl
- 1 small whisk or fork
- 1 cutting board
- 1 chef’s knife
- 1 measuring cup
- 1 tablespoon and teaspoon set
- 1 can opener
Ingredients
- 1 large cucumber seeds removed, sliced into half moons
- 1 small red onion thinly sliced
- 1 pint cherry tomatoes halved
- 1 15 oz can chickpeas, drained and rinsed
For the Dressing:
- ¼ cup olive oil
- 1 –2 cloves garlic minced
- 2 –3 tbsp lemon juice from 1 lemon
- 1 tbsp stone-ground mustard
- 1 tsp maple syrup or agave
- ¼ cup fresh dill chopped
- ½ tsp kosher salt or to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Cucumber: Start by washing the cucumber thoroughly under cold running water to remove any dirt or residue. Using a sharp knife, slice the cucumber in half lengthwise and carefully scoop out the seeds with a spoon. Then, cut the cucumber into uniform half-moon slices, roughly 1/4 inch thick, for consistent texture and bite. Place the sliced cucumber in a large mixing bowl and set aside.
- Slice the Red Onion: Peel the red onion and trim off both ends. Cut the onion in half and slice each half into very thin, even strips. Thin slices ensure a subtle, balanced flavor without overpowering the salad. Add the sliced onion to the bowl with the cucumber, gently tossing them together to combine.
- Halve the Cherry Tomatoes: Wash the cherry tomatoes and remove any stems. Using a sharp paring knife, cut each tomato in half. If the tomatoes are particularly large, you may quarter them to match the size of the cucumber slices. Add the halved cherry tomatoes to the cucumber and onion mixture. Gently fold the vegetables together so they are evenly distributed.
- Rinse and Drain the Chickpeas: Open the can of chickpeas and pour them into a colander. Rinse thoroughly under cold running water to remove excess sodium and canned flavor. Shake off the excess water and transfer the chickpeas to the bowl with the vegetables. Toss gently to combine, ensuring an even mixture of chickpeas and veggies.
- Make the Lemon-Dill Dressing: In a small bowl or directly at the bottom of your large mixing bowl, whisk together the dressing ingredients. Combine the olive oil, freshly squeezed lemon juice, minced garlic, stone-ground mustard, maple syrup (or agave), chopped fresh dill, kosher salt, and freshly ground black pepper. Whisk briskly until the dressing is smooth, emulsified, and fragrant, with the dill evenly distributed throughout.
- Combine Salad and Dressing: Pour the prepared lemon-dill dressing over the cucumber, cherry tomatoes, red onion, and chickpeas. Using a large spoon or salad tongs, gently toss the salad until all ingredients are coated evenly with the dressing. Take care not to mash the vegetables; use a folding motion to keep everything crisp and fresh.
- Chill for Maximum Flavor: Cover the salad with plastic wrap or a tight-fitting lid and refrigerate for at least 1 hour. This chilling step allows the flavors to meld beautifully, making the chickpeas tangy and the vegetables even more refreshing. For best results, taste and adjust seasoning after chilling.
- Taste and Adjust Seasoning: After chilling, remove the salad from the refrigerator and give it a gentle toss. Taste a small portion and adjust seasoning if needed. You can add extra salt, pepper, or a splash more lemon juice to brighten the flavors before serving.
- Serve and Garnish (Optional): Transfer the salad to a serving bowl or platter. For an extra touch, sprinkle a little fresh dill on top, or add a few thin lemon slices for presentation. Serve chilled alongside sandwiches, grilled dishes, or as a standalone light meal. Enjoy the crisp, tangy, and herbaceous flavors that make this salad perfect for any occasion.
Notes
- Always rinse canned chickpeas thoroughly to remove excess sodium and improve flavor.
- Use fresh, firm cucumbers for a crisp texture; English cucumbers work well.
- Thinly slicing the red onion ensures it blends smoothly without overpowering other flavors.
- Adjust lemon juice and maple syrup to balance tanginess and sweetness according to taste.
- The salad benefits from chilling for at least an hour, but it can be prepared a day in advance.
- Fresh dill is key to the signature flavor; avoid dried dill for this recipe.
- This salad is naturally plant-based, gluten-free, and vegetarian-friendly, making it versatile for different diets.
