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 can (15 oz) chickpeas, drained and rinsed

→ Dressing

07 - 3 tbsp lemon juice (from about 1 large lemon)

08 - 3 tbsp extra-virgin olive oil

09 - 1 clove garlic, minced

10 - 1/2 tsp sea salt

11 - 1/4 tsp freshly ground black pepper

# How-To Steps:

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

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

03 - Pour the dressing over the salad mixture. Toss gently to ensure all ingredients are evenly coated.

04 - Taste the salad, then add additional seasoning if desired to balance flavors.

05 - Refrigerate the salad for 10 minutes to enhance flavors or serve immediately.

# Expert Tips:

01 -

It comes together faster than you can decide what to watch while you eat.
Every bite feels light but filling, like your body is thanking you.
The lemon and mint wake up your taste buds without any heaviness.
You can make it ahead and it only gets better as it sits.

02 -

If you make this more than an hour ahead, wait to add the cucumbers and tomatoes until closer to serving or they'll weep and dilute the dressing.
Don't overdress it, you can always add more but you can't take it back.

03 -