Save to Pinterest I threw this together on a Tuesday afternoon when the heat made the idea of turning on the stove unbearable. I had a can of chickpeas in the pantry, cucumbers from the market still cold in the crisper, and a bunch of mint wilting just enough to guilt me into using it. What started as a lazy lunch became something I craved all summer. The crunch, the brightness, the way the lemon clings to every bite without weighing you down—it just worked.
I brought this to a potluck once, mostly because I ran out of time to make anything impressive. My friend Sophie, who normally picks at salads, went back for seconds and then texted me for the recipe that night. She said it reminded her of something her grandmother used to make in Cyprus, which felt like the best compliment I could get for something I'd invented by accident. Now I make it whenever I need to feed people who claim they don't like healthy food.
Ingredients
- Cucumbers: Use the firmest ones you can find, the crunch is half the point here, and watery cucumbers turn this into mush.
- Red onion: Slice it thin and let it sit in cold water for five minutes if the sharpness bothers you, but I like the bite.
- Cherry tomatoes: Halve them so they release a little juice into the dressing, it adds a subtle sweetness that balances the lemon.
- Mint and parsley: Fresh only, dried herbs have no place here, and mint is what makes this recipe sing.
- Chickpeas: Rinse them well or they bring a tinny taste, I learned that the hard way.
- Lemon juice: Fresh squeezed, always, bottled lemon juice tastes like regret.
- Olive oil: Good quality makes a difference, this isn't the place to use the cheap stuff from the back of the cupboard.
- Garlic: One clove is enough, more and it takes over, less and you miss it.
Instructions
- Prep the vegetables:
- Dice the cucumbers into bite sized pieces, chop the red onion finely so it disperses through the salad, and halve the cherry tomatoes. Toss everything into a large bowl along with the rinsed chickpeas and chopped herbs.
- Make the dressing:
- Whisk the lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl until it emulsifies into something glossy and bright. Taste it, it should make your mouth water a little.
- Toss and rest:
- Pour the dressing over the salad and toss gently, making sure every piece gets coated. Let it sit for at least ten minutes if you can, the flavors marry and the cucumbers soak up the lemon in the best way.
- Adjust and serve:
- Taste and add more salt or lemon if needed, everyone's lemons are different. Serve it cold, straight from the fridge, with pita or on its own.
Save to Pinterest One evening, I ate this alone on my back porch while the sun went down, and it felt like exactly what my body needed after a long, strange week. Sometimes food doesn't have to be fancy or complicated to matter. Sometimes it just has to be cold, crunchy, and honest.
Serving Suggestions
This works beautifully alongside grilled chicken or fish, tucked into a pita with hummus, or eaten straight from the bowl while standing at the counter. I've served it at barbecues, brought it to picnics, and eaten it for breakfast more times than I'd like to admit. It's flexible like that, it doesn't demand anything from you except a fork.
Variations Worth Trying
Crumbled feta turns this into something a little richer and more substantial, though it's no longer vegan. Dill instead of mint gives it a more savory, pickle-like vibe that I love with grilled lamb. Diced avocado makes it creamy, and thinly sliced radishes add an extra snap that keeps things interesting. You could also toss in some toasted pine nuts or slivered almonds for crunch, though honestly, the chickpeas already handle that job pretty well.
Storage and Make Ahead Tips
This keeps in the fridge for about two days, but it's best on day one when everything is still crisp. If you want to prep ahead, chop the vegetables and make the dressing separately, then toss them together just before serving. The mint and parsley can be chopped and stored in a damp paper towel in a sealed container so they don't wilt. Don't add the dressing until you're ready to eat, or you'll end up with cucumber soup.
- Store leftovers in an airtight container and eat within 48 hours.
- If it gets watery, drain off the excess liquid and add a squeeze of fresh lemon to brighten it back up.
- You can double or triple this recipe easily, it scales beautifully for a crowd.
Save to Pinterest This salad doesn't try to be anything other than what it is, fresh, simple, and exactly right when you need something light. I hope it becomes a regular in your kitchen the way it has in mine.
Recipe Questions & Answers
- → What makes this salad refreshing?
The combination of crisp cucumbers, fresh herbs like mint and parsley, and a zesty lemon dressing creates a bright, cooling flavor profile.
- → Can I prepare the dressing in advance?
Yes, whisk together lemon juice, olive oil, garlic, salt, and pepper ahead of time to enhance flavors before tossing with the ingredients.
- → Is this suitable for vegan diets?
Absolutely. The salad is naturally vegan and gluten-free, with plant-based ingredients and no dairy or animal products.
- → How can I add more protein to this dish?
Adding crumbled feta cheese boosts protein, or include extra chickpeas. For vegan protein, consider roasted nuts or seeds.
- → What herb substitutions work well here?
Dill or basil can replace mint for different flavor notes while keeping the salad fresh and vibrant.