15 Minute Crunchy Chickpea and Cucumber Salad
This easy, no-cook chickpea cucumber salad is super fresh and flavourful, loaded with green onion and aromatic herbs plus crunchy fennel + almonds in a garlicky dressing.
Ingredients
- 2 x 14 ounce cans chickpeas rinsed and drained
- ½ medium English cucumber diced
- 1 cup diced fennel or sub 2 ribs celery
- 1 cup fresh herbs (packed measure) minced, I like ½ parsley and ½ basil or mint
- 2 green onions thinly sliced
- ¼ cup raw almonds chopped, or sub sunflower seeds
- 1 batch garlic vinaigrette double the salt (1 tsp total)
Optional
- pinch dried chile flakes if you want a bit of heat!
- storebought fried shallots makes everything more craveable
Instructions
- Shake up the garlic vinaigrette...the original recipe calls for ½ tsp each salt and sugar and I recommend you double that to 1 tsp each so the chickpeas soak up more flavour.
- Add the chickpeas, cucumber, fennel, herbs, green onions and almonds to a salad bowl and toss with the garlic vinaigrette...and you're done!
Notes
Make ahead tip: this salad keeps super well - and will get even more flavourful - but the herbs get wilt-y. So if you want to make ahead, just keep the herbs in a separate container until serving!