Lemon Chickpea and Cucumber Salad

Name: Lemon Chickpea and Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Mediterranean & Middle Eastern
Ingredients: 240 g Cooked chickpeas; 150 g Cucumber; 180 g Tomato; 20 ml Lemon juice; 20 ml Olive oil; 2 g Fine salt

For a lunch that needs no stove, chickpeas give crisp cucumber and tomato something substantial to sit alongside. Lemon and olive oil make the dressing without another jar to open.

Drain the beans and leave excess tomato juice behind before tossing. If packing lunch ahead, keep the vegetables and dressing separate until closer to eating; a bowl assembled hours earlier will have a different texture.

Chickpeas, tomato pieces, red onion, yellow peppers and green herbs in a large metal serving bowl. — Representative photograph · Chick pea salad by Geoff Peters · Source · CC BY 2.0. Full frame resized without enlargement and converted to WebP; responsive derivatives use the same photograph. Representative chickpea and tomato salad with a different vegetable mix. The photograph includes yellow pepper, red onion and herbs; the recipe cucumber is not pictured. Dressing proportions are not established by the photograph. Not a photograph of a PANTRISORA kitchen trial.

Mediterranean & Middle Eastern · Preparation time: 15 min · Cook time: 0 min · Total time: 15 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

240 g Cooked chickpeas
150 g Cucumber
180 g Tomato
20 ml Lemon juice
20 ml Olive oil
2 g Fine salt

Allergens listed for these ingredients · None identified. Check package labels.

Step-by-Step Instructions

Drain and rinse canned chickpeas, then weigh the drained chickpeas. Let them drip dry while you prepare the vegetables.
Dice the cucumber and tomatoes into pieces about 1 cm wide. Leave any excess tomato juice on the cutting board.
Whisk the lemon juice, oil and salt in a mixing bowl. Stir in the chickpeas first so the dressing coats them, then fold in the cucumber and tomato.
Serve immediately or chill in a covered bowl until serving. Stir once more to redistribute the dressing.

Equipment

Colander, cutting board, knife, mixing bowl and fork.

Storage

Refrigerate the dressed salad promptly. For better texture, keep the cut vegetables and dressing separate until serving.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Do not use dry chickpeas for the 240 g cooked portion. Only fully cooked, drained chickpeas are ready for this uncooked salad; dry weights and soaking water are not equivalent.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.