Sides · Chopped salad
Lemon Chickpea Cucumber Salad
Cooked jarred chickpeas make a creamy contrast to crunchy cucumber. Lemon zest and parsley give the dressing a fresh edge without burying the beans.
Jump to ingredients
- Yield
- 4 side portions
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
Ingredients
1 jar (13 ounces) cooked chickpeas, drained and rinsedJovial: USDA Organic
2 tablespoons olive oilBragg: USDA Organic- 1 medium cucumber, diced
- 2 tablespoons lemon juice
- 1 teaspoon finely grated lemon zest
- 1/4 cup chopped parsley
- 2 tablespoons finely diced red onion
- 1/4 teaspoon fine salt
- 1/8 teaspoon black pepper
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Drain the chickpeas
Rinse chickpeas in a sieve and drain for 2 minutes. Pat away excess water so the lemon dressing clings rather than pooling in the bowl.
Dice the vegetables
Cut cucumber into 1/2-inch pieces, removing watery seeds if large. Finely dice the onion and chop the parsley; put them in a wide mixing bowl.
Whisk lemon dressing
Whisk oil, lemon juice, zest, salt and pepper in a small bowl for 30 seconds until cloudy and combined. No heat is needed.
Fold and serve
Add chickpeas and dressing to the vegetables. Fold gently for 1 minute, taste for salt and serve immediately while the cucumber is crisp.
Kitchen tips
Dry the chickpeas well to keep the dressing bright.
Taste the cucumber first; peel it if the skin is bitter.
Substitutions
Use drained cooked white beans if chickpeas are unavailable; their softer skins need gentler folding.
No dairy or wheat is added; for dairy-free or gluten-free needs, verify beans and seasonings and check any bread served alongside.
Storage
Refrigerate in a covered container within 2 hours at 40°F or below for up to 2 days. Drain excess cucumber liquid before serving.
Serving suggestions
Divide into four small side bowls alongside a warm main course; serve bread separately if desired.
Make ahead
Whisk the dressing and rinse the beans a day ahead, then refrigerate separately. Cut cucumber and combine shortly before serving.
Allergen details
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Jovial - Organic Chickpeas - 13 oz × 1 — $3.90
- Bragg - Olive Oil - Organic - Extra Virgin - 16 fl oz × 1 — $22.38
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Read recipe →Frequently asked questions
Do I need to cook the chickpeas?
The assigned jar contains cooked chickpeas. Dry chickpeas are not a direct substitute and require separate soaking and thorough cooking.
Can I serve this warm?
Room-temperature beans work well, but hot beans soften the cucumber. Cool them before combining for the intended crisp texture.