Simple Chickpea and Cucumber Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A refreshing and easy-to-make salad of chickpeas, cucumber, and herbs tossed in a bright lemon vinaigrette. This Mediterranean-inspired salad recipe (vegan, gluten free), ready in about 10 minutes, pairs canned chickpeas, cucumber, fresh parsley into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 200 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 medium, diced into 1/2-inch cubes cucumber
• 1/4 cup, chopped fresh parsley
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 small, finely chopped red onion

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Instructions

1. Step 1: In a large mixing bowl, combine 1 can (15 oz) drained and rinsed chickpeas, 1 diced medium cucumber (1/2-inch cubes), 1/4 cup chopped fresh parsley, and 1/4 small finely chopped red onion.
2. Step 2: In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the lemon vinaigrette over the chickpea mixture and toss gently until all ingredients are evenly coated. Let sit for 10 minutes to allow flavors to meld before serving.