Fresh Cucumber Chickpea Salad

# What You'll Need:

→ Vegetables

01 - 2 medium cucumbers, diced

02 - 1 small red onion, finely chopped

03 - 1 cup cherry tomatoes, halved

04 - 1/4 cup fresh mint leaves, chopped

05 - 1/4 cup fresh parsley, chopped

→ Legumes

06 - 1 (15 oz) can chickpeas, drained and rinsed

→ Dressing

07 - 3 tbsp lemon juice (from 1 large lemon)

08 - 3 tbsp extra-virgin olive oil

09 - 1 clove garlic, minced

10 - 1/2 tsp sea salt

11 - 1/4 tsp freshly ground black pepper

# Directions:

01 - In a large mixing bowl, combine diced cucumbers, finely chopped red onion, halved cherry tomatoes, drained chickpeas, chopped mint, and chopped parsley.

02 - In a small bowl, whisk together lemon juice, extra-virgin olive oil, minced garlic, sea salt, and freshly ground black pepper until emulsified.

03 - Pour the lemon-mint dressing over the salad ingredients and toss gently to evenly coat all components.

04 - Taste the salad and adjust seasoning with additional salt or pepper as desired.

05 - Refrigerate the salad for 10 minutes to enhance flavor, or serve immediately if preferred.

# Expert Advice:

01 -

It comes together in under 15 minutes with no cooking required, perfect for days when you want something fresh without any fuss.
The lemon and mint wake up every bite, and the chickpeas make it satisfying enough to eat on its own.
It keeps well in the fridge and actually tastes better after the flavors have had time to mingle.

02 -

Don't skip rinsing the chickpeas, the canned liquid makes the dressing taste dull and cloudy.
If you make this ahead, wait to add the tomatoes and mint until just before serving so they stay fresh and bright.
The salad releases some liquid as it sits, so give it a quick toss before serving and drain off any extra if you like.

03 -