Recipe draft
Lunch
Lemon Chickpea Crunch Salad
Chickpeas, crisp cucumber, juicy tomatoes, and a bright lemon dressing. A no-cook lunch that keeps its crunch.
By Maya Bennett · CozyYumPublished October 1, 2026
Lemon Chickpea Crunch Salad
Chickpeas, crisp cucumber, juicy tomatoes, and a bright lemon dressing. A no-cook lunch that keeps its crunch.
Prep15 min
Cook0 min
Total15 min
Rest / cool0 min
Recipe draft. This recipe has not yet been kitchen-tested. Times and results may vary. Our editorial policy.
Ingredients
Servings
Serves 3. Unit conversion uses grams → ounces and milliliters → US fluid ounces; other units stay as written.
Let’s make it
Pat the rinsed chickpeas dry and put them in a large bowl.
Add the cucumber, tomatoes, radishes, and parsley.
Whisk the oil, lemon juice, cumin, and salt in a small bowl. Pour over the salad and toss well.
Taste and adjust with a little more lemon if desired. Serve immediately or chill in a covered container.
What you’ll need
- Large bowl
A little kitchen wisdom
- Keep the dressing separate when preparing more than a day ahead.
- Add diced bell pepper in place of radishes if you prefer.
- This is a light lunch for three; serve with bread for a larger meal, noting wheat allergens.
Saving some for later
Keep refrigerated at 4°C / 40°F or below in a covered container for up to 3 days. Refrigerate within 2 hours; keep the salad cold when transporting it. No reheating needed.
Allergens & dietary notes
No major allergens in the listed ingredients; check packaged products.
Dietary suitability applies to ingredients as written. Check labels and cross-contact. Nutrition estimates are not provided.
Published 2026-10-01 · Updated 2026-10-01 · CozyYum
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