Lemony Chickpea Cucumber Salad (15-Minute, No-Cook Recipe)

Food & Recipes · Everyday Wellness

A crisp, bright, no-cook bowl for a day when you want real food without a complicated plan.

Prep

15 minutes

Cook

None

Yield

2 light meals or 4 side portions

This recipe is designed as a flexible kitchen practice, not a perfect meal formula. Keep the core, adjust the optional ingredients, and use the amount of seasoning that suits you.

Ingredients

• 1 can chickpeas (about 15 ounces / 425 grams), drained and rinsed
• 1 medium cucumber, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons finely chopped red onion, optional
• 1 small handful parsley, mint, or a mixture, chopped
• 2 tablespoons extra-virgin olive oil
• Juice of 1 lemon
• Salt and black pepper, to taste
• Optional: crumbled feta, olives, or toasted seeds

Method

1. Wash the cucumber, tomatoes, lemon, and herbs under running water. Do not use soap or detergent on produce.
2. Add the chickpeas, cucumber, tomatoes, onion, and herbs to a wide bowl.
3. Pour over the olive oil and lemon juice. Add a little salt and pepper.
4. Toss, taste, and adjust. Add one optional ingredient if it makes the bowl more useful to you.
5. Serve immediately, or cover and refrigerate promptly. Enjoy within a reasonable refrigerated-storage window based on ingredient freshness.

Flex the bowl

No tomatoes? Add diced bell pepper or leave them out. No fresh herbs? Use a small pinch of dried oregano. Want it more substantial? Serve with bread, a cooked grain, another food that fits your needs, or over leafy greens. Need less preparation? Use prewashed produce where appropriate and keep the ingredient list shorter.