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Public
salad
lunch
vegan

Lemon Chickpea Cucumber Salad

A refreshing chickpea salad with cucumber, lemon zest, and parsley.

4 servings Prep 15 min Cook 0 min

From: Original AI-assisted recipe; AI-generated dish image.

Ingredients

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Ingredients

  • •2 cans chickpeas (15 ounces each), drained and rinsed
  • •1 English cucumber, diced
  • •1/4 red onion, finely diced
  • •1/3 cup chopped parsley
  • •3 tablespoons olive oil
  • •3 tablespoons lemon juice
  • •1/2 teaspoon dried oregano
  • •1/2 teaspoon salt
  • •1/4 teaspoon pepper
  • •1 teaspoon lemon zest

Instructions

  1. 1Combine chickpeas, cucumber, onion, and parsley in a large bowl.
  2. 2Whisk oil, lemon juice, oregano, lemon zest, salt, and pepper.
  3. 3Pour dressing over salad and toss thoroughly.
  4. 4Rest 10 minutes for the flavors to mingle, then serve or refrigerate.