Gluten-Free Chickpea and Cucumber Salad

Ingredients

Shop links on this page are for canned chickpeas, rinsed and drained, Dijon mustard. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 15 oz canned chickpeas, rinsed and drained Shop
• 2 cups cucumber, diced
• 0.5 cup red onion, finely diced
• 0.25 cup fresh parsley, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard (verify GF) Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 clove garlic, minced (optional)

Instructions

1. 1 Prepare the salad base by thoroughly rinsing and draining the canned chickpeas, ensuring no residual liquid remains. Dice the cucumber into uniform, bite-sized pieces and finely dice the red onion. Chop the fresh parsley, setting aside a small amount for garnish if desired.
2. 2 In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and gluten-free Dijon mustard until well combined and emulsified. Season this vibrant vinaigrette with salt and freshly ground black pepper, and stir in the minced garlic if using, allowing the flavors to meld for about 5 minutes.
3. 3 In a large mixing bowl, combine the prepared chickpeas, diced cucumber, diced red onion, and chopped fresh parsley. Ensure all the components are evenly distributed before adding the dressing.
4. 4 Pour the prepared Dijon vinaigrette over the chickpea and cucumber mixture. Gently toss everything together for about 2-3 minutes, ensuring each ingredient is lightly coated with the dressing. Taste the salad and adjust the salt and pepper as needed for optimal flavor.
5. 5 Allow the chickpea and cucumber salad to marinate at room temperature for at least 15-20 minutes, or chill in the refrigerator for up to 30 minutes, to let the flavors deepen and meld beautifully. Serve chilled, garnished with a little extra parsley if desired.

Nutrition (per serving)

Tips & Notes

• The 1 tsp of Dijon is what holds the oil and lemon juice together, so whisk it into the lemon juice first and then drizzle in the oil. Choose a Dijon labeled gluten-free, since some mustards contain added flavorings or thickeners that carry gluten.
• If you use a regular slicing cucumber, halve it lengthwise and scrape out the seeds with a spoon before dicing, or the watery core thins the vinaigrette as the salad marinates. Thin-skinned English or Persian cucumbers can go in seeds and all.
• Leftovers keep in the fridge, but by the next day the cucumber softens and releases liquid. Drain off what pools at the bottom and refresh the salad with a squeeze of lemon juice and a pinch of salt before serving.

Common questions