Chickpea Salad with Cucumbers and Red Onion

We can obsess over a quick protein salad, can’t we? We can.

And this one is speedy, beany, herby and crunchy. What’s not to love.

I didn’t roast these chickpeas, but get on with that if it fuels you. I looooove roasted chickpeas to freaking death, but my impatience won this time. Jars open, beans drained, beans rinsed, that’s all she wrote.

And all is well.

But we’re making a delightfully tangy dressing with a bunk ton of parsley, grated garlic, minced shallot and lemon. If this combo isn’t in your life on the daily, what are we even doing here?

We’ll get our chickpeas, thinly sliced cucumber and red onion in that. Crunch crunch crunch, baby.

Toss and rejoice.

And listen, don’t you think a little pinch of crushed red pepper would be divine? It would.

Also add either tiny cubes of parmesan cheese for a nutty element, or leave as is. Either way you cut it, you’re in for a treat and a half.

This is faaabulous as a lunch on its own, or served with grilled steak or chicken! All of that is glorious.

The lemon wakes it all up, the garlic adds depth, the shallots add mood, the parsley adds earthiness. You just may cry a little.

Whip this up today for lunch! I dare you.

Chickpea Salad with Cucumbers and Red Onion

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Ingredients

• 2 (15 oz cans) chickpeas, drained and rinsed
• 1 mini cucumber, thinly sliced
• 1/3 cup thinly sliced red onion
• 3 Tbs. Extra virgin olive oil
• 1 Tbs. Finely minced shallots
• 2 Tbs. Finely minced parsley
• 2 cloves garlic, grated
• 1 lemon, zested and juiced
• Pinch of salt
• A few grinds of black pepper

Instructions

1. In a large bowl, whisk together the oil, garlic, shallots, parsley, lemon zest and juice and a pinch of salt.
2. Add the chickpeas, cucumbers and red onions. Toss to combine!
3. Taste and add more salt or lemon if needed.
4. Serves four.

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https://bevcooks.com/2024/09/chickpea-salad-with-cucumbers-and-red-onion/

Aaaand the video for ya.