Ingredients
Salad
- 480 g cooked chickpeas about 2 drained 15-ounce cans, rinsed and well drained
- 300 g cucumber washed, dried and diced; remove loose seed pulp
- 60 g red onion thinly sliced
- 15 g flat-leaf parsley chopped, about 1/3 cup loosely packed
Dressing
- 3 tablespoons lemon juice 45 ml
- 2 tablespoons olive oil 27 g
- 1/4 teaspoon fine salt then adjust to the beans' saltiness
- 1/4 teaspoon black pepper
Equipment
- Strainer
- Knife and cutting board
- Mixing bowl
- Small jar or whisk
Instructions
- Rinse and drain the chickpeas thoroughly. Wash cucumber under plain running water, dry and cut into small bite-size dice. Scoop out a watery seed center if present. Thinly slice onion; rinse briefly and dry if you prefer a milder bite.
- Whisk or shake lemon juice, olive oil, salt and pepper together until combined.
- Combine chickpeas, cucumber, onion and parsley in a bowl. Add dressing and fold gently until coated. Taste before adding extra salt. Serve close to assembly for the crispest texture.
- For advance preparation, keep the dressing, drained beans and cut vegetables refrigerated separately, then toss before serving. Refrigerate at 40°F(4°C) or below, use within 3 days and return to refrigeration within 2 hours, or 1 hour above 90°F(32°C). Lemon does not make it shelf-stable.
Nutrition
Calories: 278kcalCarbohydrates: 39gProtein: 11gFat: 10gFiber: 9g
Video
Notes
Nutrition is an estimate for one of 4 side portions, using 480 g drained cooked chickpeas and 27 g oil. Approximate batch energy basis: chickpeas 787 kcal using 164 kcal/100 g cooked reference; oil 239 kcal; cucumber/onion/parsley/lemon about 86 kcal; total 1112 kcal divided by 4. Canned bean labels and drained yields vary; bread and optional feta are excluded. Estimated portioned costs: chickpeas$2.20, cucumber$1, onion$0.25, parsley$0.35, lemon$0.65, oil/seasoning$0.35, total$4.80.
Instructional video by Dani Spies of Clean & Delicious, “Chickpea Cucumber Salad That Tastes Better the Next Day,” published July 10,2026. Her version includes feta, mint, Dijon and garlic. This recipe uses parsley and a simpler lemon dressing, no cheese, and more chickpeas relative to cucumber. For the freshest cucumber texture, assemble near serving.