Cucumber and Chickpea Salad
Crisp English cucumbers, creamy chickpeas, and sweet bell peppers mingle with thinly sliced Fresno peppers for a gentle kick, all tied together with a bright lemon-honey dressing.
Ingredients
- 2 English cucumbers cut into rounds (leave peels on; peel/deseed if using standard cucumbers)
- 1 can chickpeas 15 oz can, rinsed and drained
- 2 Fresno peppers seeded and thinly sliced (remove seeds and membrane)
- 1 yellow bell pepper chopped
- ¼ red onion thinly sliced
- 4 cloves garlic finely grated (about 1½ teaspoons)
- 4 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 Zest and juice lemon
- 1 tablespoon honey or maple syrup/agave for vegan version
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh parsley
- 6 –8 mint leaves chopped
- ¼ cup chopped pistachios add just before serving
Instructions
- In a large bowl, whisk together olive oil, apple cider vinegar, lemon zest and juice, honey, salt, pepper, and garlic.4 cloves garlic, 4 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 Zest and juice lemon, 1 tablespoon honey, 1 teaspoon sea salt, ¼ teaspoon black pepper
- Add cucumbers, chickpeas, Fresno peppers, bell pepper, onion, parsley, and mint. Toss well.2 English cucumbers, 1 can chickpeas, 2 Fresno peppers, 1 yellow bell pepper, ¼ red onion, ¼ cup chopped fresh parsley, 6 –8 mint leaves
- Chill for 1 hour for best flavor, or serve immediately.
- Top with pistachios before serving.¼ cup chopped pistachios
Notes
Storage Tips: 2–3 days in fridge. Cucumbers soften after day 1.
Make it vegan: Use maple syrup or agave instead of honey.
Serving ideas: Great for potlucks, grain bowls, or as a side to grilled protein.
Nutrition
Calories: 94kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 236mgPotassium: 192mgFiber: 1gSugar: 4gVitamin A: 284IUVitamin C: 36mgCalcium: 24mgIron: 1mg
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