This easy chickpea cucumber salad with a lemon mint dressing tossed with a mix of cucumbers, red peppers, scallions and parsley is a meal as bright as a summer day. This is an easy no cook meal with tons of nutrients and is loaded with protein and fiber.
Add to a large bowl, and toss with dressing ingredients and set aside.
3 cups chickpeas, ¼ cup lemon juice, 2 tablespoon extra virgin olive oil, ¼ teaspoon red pepper flakes, ¼ cup fresh mint, 1 teaspoon paprika, ½ teaspoon salt
Rinse the parsley and spin it dry in a salad spinner or pat dry with paper towels. Mince the parsley.
½ cup fresh parsley
Rinse and chop all the other vegetables.
1 cup tomatoes, ½ cup scallions (green onions), 1 bell pepper, 1 English cucumber
Add all chopped vegetables and parsley to the marinated chickpeas, toss thoroughly.
Serve on or with bread as a main meal or as a side.
Storage
Store the salad covered in the refrigerator for 5-7 days. I generally divide into meal-prep containers and refrigerate to serve as meals all week. Toss with additional lemon juice if the salad has dried up.
Video
Notes
This salad is so simple, there are only a few recommendations I can make:1. Use quality canned chickpeas. I use unsalted, organic from Whole Food's 365 brand but there are other good unsalted organic brands including Eden. Try to avoid brands that add salt and other additives.2. Rinse canned chickpeas very well.3. Dry leafy herbs and parsley before cutting to get a clean chipped look that tosses nicely with oiled chickpeas.4. Eat this salad chilled if you can for best flavor.5. You can use either lemon or lime juice for the dressing.