Chickpea and Cucumber Salad with Lemon-Herb Vinaigrette

A refreshing and protein-packed salad made with crisp cucumbers, hearty chickpeas, fresh herbs, and a zesty lemon vinaigrette. Perfect for lunches, picnics, or light dinners!

Ingredients (Serves 4)

For the Salad:

• 1 (15 oz) can chickpeas, drained and rinsed

• 1 large cucumber, diced (or 2 Persian cucumbers)

• ½ cup cherry tomatoes, halved

• ¼ red onion, finely diced

• ¼ cup fresh parsley, chopped

• 2 tbsp fresh mint or dill (optional, chopped)

• ¼ cup crumbled feta cheese (optional)

For the Lemon-Herb Vinaigrette:

• 3 tbsp olive oil

• 2 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• ½ tsp honey or maple syrup (optional)

• ¼ tsp salt

• Black pepper, to taste

Instructions

1. Make the Dressing

• In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth and well combined.

2. Prepare the Salad

• In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and fresh herbs.

• Pour the vinaigrette over the salad and toss gently until evenly coated.

3. Finish & Serve

• Fold in the feta cheese if using.

• Chill for 15–30 minutes to let the flavors meld, or serve immediately.

• Garnish with additional herbs and a wedge of lemon if desired.

Tips for Success

✔ Use English or Persian cucumbers for extra crunch and fewer seeds.

✔ This salad holds up well—great for meal prep or picnics.

✔ Add cooked quinoa or farro for a heartier version.

✔ Make it vegan by skipping the cheese or using a plant-based alternative.

This Chickpea and Cucumber Salad is a perfect example of how Bay City Cooperative Market promotes fresh, local, seasonal, and affordable ingredients—making healthy eating simple and delicious! 🧺🥒🍋