Fresh Cucumber Chickpea Salad

# Ingredient List:

→ Vegetables

01 - 2 medium cucumbers, diced

02 - 1 small red onion, finely chopped

03 - 1 cup cherry tomatoes, halved

04 - 1/4 cup fresh mint leaves, chopped

05 - 1/4 cup fresh parsley, chopped

→ Legumes

06 - 1 (15 oz) can chickpeas, drained and rinsed

→ Dressing

07 - Juice of 1 large lemon (approximately 3 tablespoons)

08 - 3 tablespoons extra-virgin olive oil

09 - 1 clove garlic, minced

10 - 1/2 teaspoon sea salt

11 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a large mixing bowl, combine diced cucumbers, finely chopped red onion, halved cherry tomatoes, drained chickpeas, chopped mint, and parsley.

02 - In a small bowl, whisk together fresh lemon juice, extra-virgin olive oil, minced garlic, sea salt, and black pepper until emulsified.

03 - Pour the dressing over the combined salad ingredients. Toss gently to ensure even coating of all components.

04 - Taste the salad and adjust seasoning with additional salt or pepper if desired.

05 - Refrigerate the salad for 10 minutes to enhance flavors or serve immediately for a crisp and fresh experience.

# Expert Tips:

01 -

It comes together in the time it takes to complain about the heat, no cooking required.
The lemon and mint wake up your taste buds without overwhelming them.
It actually tastes better after sitting for a bit, so you can make it ahead and forget about it.
Chickpeas make it filling enough to eat on its own, not just sad desk lunch territory.

02 -

If you skip rinsing the chickpeas, the salad will end up sitting in a weird cloudy liquid that ruins the whole vibe.
Chopping the mint too far in advance makes it turn brown and sad, so wait until you're ready to mix everything together.
Overdressing drowns the crunch, so start with less and add more if it feels dry.

03 -