CUCUMBER, CHICKPEA & HERB SALAD WITH LEMON & CAPERS

THE CUCUMBER & CHICKPEA SALAD that’s every summer dish’s perfect compliment.

When the menu is filled with smoky grilled meats, rich barbecue sides, and bold spices, a fresh, vibrant side salad brings everything into balance. This Cucumber, Chickpea & Herb Salad combines crisp cucumbers and celery with tender chickpeas, briny capers, and an abundance of fresh herbs, all tossed in a bright lemon herb vinaigrette that keeps every bite refreshing.

The dressing is layered with fresh lemon and lime juice, Dijon mustard, champagne vinegar, garlic, and fragrant lemon zest, creating a light yet flavorful finish that only improves as it rests. Making the salad several hours ahead, or even the day before, allows the chickpeas to absorb the citrus dressing while the vegetables remain wonderfully crisp.

It's an unmissable side dish for summer entertaining, backyard cookouts, picnics, and holiday gatherings. Pair it with jerk chicken, grilled seafood, burgers, barbecue ribs, or rich comfort-food classics like mac and cheese and rice and peas.

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CUCUMBER, CHICKPEA & HERB SALAD WITH LEMON & CAPERS

Yield: 8 - 10 Side Servings

Author: Michelle Williams

Prep time: 20 MinInactive time: 1 HourTotal time: 1 H & 20 M

Fresh, crisp, and bursting with bright citrus flavor, this make-ahead salad is the perfect companion to your favorite grilled dishes.

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Ingredients

FOR THE SALAD

• English Cucumbers (2, quartered lengthwise and sliced into 1/2-inch pieces)
• Celery Stalks (3, thinly sliced on the diagonal)
• Chickpeas (1 15-ounce can, rinsed and drained)
• Scallions (5, thinly sliced)
• Capers (1/4 cup, drained)
• Fresh Parsley (1/2 cup, roughly chopped)
• Fresh Dill (1/4 cup, chopped)
• Fresh Mint (1/4 cup, torn or roughly chopped)
• Toasted Sunflower Seeds or Pumpkin Seeds (1/4 cup, optional)

FOR THE LEMON HERB DRESSING

• Extra Virgin Olive Oil (1/4 cup)
• Fresh Lemon Juice (3 tablespoons)
• Fresh Lime Juice (1 tablespoon)
• Dijon Mustard (1 teaspoon)
• Honey (1 teaspoon)
• Champagne Vinegar or White Wine Vinegar (1 teaspoon)
• Lemon Zest (1 teaspoon)
• Garlic (1 clove, finely grated)
• Kosher Salt (1 teaspoon, plus more to taste)
• Freshly Ground Black Pepper (1/2 teaspoon)
• Crushed Red Pepper Flakes (1 pinch, optional)

KITCHEN TOOLS

• Large Mixing Bowl
• Small Mixing Bowl or Jar with Lid
• Whisk
• Chef's Knife
• Cutting Board
• Serving Spoon

Instructions

TO MAKE THE SALAD.

1. In a large mixing bowl, combine the cucumbers, celery, chickpeas, scallions, capers, parsley, dill, and mint.

TO MAKE THE SALAD DRESSING.

1. In a small bowl or jar, whisk together the olive oil, lemon juice, lime juice, Dijon mustard, honey, champagne vinegar, lemon zest, garlic, kosher salt, black pepper, and Aleppo pepper until smooth and emulsified.

TO ASSEMBLE.

1. Pour the dressing over the salad and gently toss until every ingredient is evenly coated.
2. Cover and refrigerate for at least 1 hour or overnight. As the salad rests, the chickpeas absorb the bright citrus dressing while the vegetables remain crisp.
3. Before serving, toss the salad once more. Taste and adjust with an additional squeeze of fresh lemon juice, a pinch of kosher or flaky sea salt, or more black pepper as desired.

Notes

1. This salad is even better after resting overnight, making it an excellent make-ahead recipe for cookouts and entertaining.
2. Delicious served alongside jerk chicken, grilled steak, seafood, barbecue, burgers, roasted vegetables, or Mediterranean-inspired meals.
3. Leftovers keep well in an airtight container in the refrigerator for up to 3 days.

Recommended Products

Mixing Bowls Set of 3

Epicurean Cutting Board, 14.5-Inch x 11.25-Inch

Global Model Chef's Knife

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