Pin it
This lemon chickpea salad combines tender chickpeas, crisp cucumber, cherry tomatoes, and flat-leaf parsley in a simple lemon dressing. Ground cumin adds a warm note without overwhelming the fresh vegetables. It makes a colorful side dish for lunch or dinner and needs no cooking.
Canned chickpeas keep preparation straightforward: drain and rinse them, chop the vegetables, and stir together the dressing. Cutting the vegetables into similarly sized pieces helps each forkful contain a balanced mix. Drying the rinsed chickpeas and washed vegetables also keeps excess water from diluting the dressing.
The recipe makes 4 side-dish servings. Allow about 15 minutes for preparation; this is an estimate and will depend on your chopping speed. Cooking time is 0 minutes, so the estimated total time is 15 minutes.
Ingredients
1 can (400 g) cooked chickpeas, drained and rinsed (approximately 240 g drained)
1 medium cucumber, diced
150 g cherry tomatoes, halved
3 tablespoons chopped flat-leaf parsley
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Method
Drain the canned chickpeas into a colander and rinse them. Let them drain thoroughly, then gently pat away excess moisture with a clean kitchen towel.
Wash the cucumber and cherry tomatoes. Dice the cucumber into bite-sized pieces and halve the tomatoes. If the cucumber has a very watery seed center, scoop out that soft center before dicing.
Wash and dry the parsley. Finely chop enough leaves and tender stems to measure 3 tablespoons, removing any thick or tough stems.
Put the olive oil, lemon juice, ground cumin, salt, and black pepper in a small bowl. Whisk until the dressing looks evenly combined.
Place the chickpeas, cucumber, tomatoes, and parsley in a large mixing bowl. Stir gently to distribute the vegetables without crushing the tomatoes.
Pour the dressing over the salad and toss gently until everything is lightly coated. Divide into four side-dish portions and serve.
Serving Notes
Use a mixing bowl with enough room to turn the ingredients comfortably. Tossing gently helps the chickpeas and tomatoes hold their shape. Serve the salad alongside bread, a sandwich, or your preferred main dish.
Frequently Asked Questions
Can I use chickpeas cooked from dried instead of canned?
Yes. Use approximately 240 g cooked, drained chickpeas. They should already be fully cooked and cooled before you start this no-cook recipe; cooking dried chickpeas is not included in the 15-minute preparation estimate.
Do I need to peel the cucumber?
No. Leave the skin on if it is tender and you enjoy its texture. If the peel is thick or tough, remove it before dicing.
Image: AI-generated illustration created for Ordinary Glow.
