How do I prevent cucumber salad from getting soggy?

To prevent sogginess, salt the cucumbers and let them sit for 10 minutes to draw out excess moisture. Rinse and drain them well before adding them to the salad.

How long can you store chickpea salad in the fridge?

Chickpea salad can be stored in the fridge for up to 3–4 days. For best results, keep the cucumbers separate and add them fresh when serving.

Can I make this salad in advance?

Yes! This salad is perfect for meal prep. Just prepare everything except the cucumbers and store it in the fridge for up to 3 days. Add the cucumbers just before serving to maintain freshness.

Amazing Chickpea Salad with Smashed Cucumbers Recipe

Name: Amazing Chickpea Salad with Smashed Cucumbers Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 12 oz. Persian cucumbers; Kosher salt and pepper; 2 tbsp. fresh lemon juice; 1 tsp. honey; 2 tbsp. olive oil; 1 tbsp. capers, drained and roughly chopped; 1/4 tsp. dried oregano; 1/2 very small red onion, finely chopped; 1 jalapeño, seeded and finely chopped; 1 15-ounce can chickpeas, rinsed; 12 oz. mixed cherry and grape tomatoes (halved or sliced); 1/2 cup flat-leaf parsley, chopped; Crumbled feta cheese (optional, for serving)

Description

A fresh and nutritious salad made with smashed cucumbers, chickpeas, and vibrant vegetables, perfect for any occasion.

Ingredients

12 oz. Persian cucumbers
Kosher salt and pepper
2 tbsp. fresh lemon juice
1 tsp. honey
2 tbsp. olive oil
1 tbsp. capers, drained and roughly chopped
1/4 tsp. dried oregano
1/2 very small red onion, finely chopped
1 jalapeño, seeded and finely chopped
1 15-ounce can chickpeas, rinsed
12 oz. mixed cherry and grape tomatoes (halved or sliced)
1/2 cup flat-leaf parsley, chopped
Crumbled feta cheese (optional, for serving)

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Instructions

Smash cucumbers with the side of a knife, then cut into chunks. Toss with salt and let sit for 10 minutes.
Whisk lemon juice, honey, olive oil, capers, oregano, salt, and pepper. Add onion, jalapeño, and chickpeas.
Rinse cucumbers, shake off excess water, and add to the bowl. Stir in tomatoes and parsley.
Serve topped with crumbled feta, if desired.

Notes

You can store the salad for up to 3–4 days in the fridge. Just keep cucumbers separate if preparing in advance.
Feel free to adjust the spice level with more or less jalapeño.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-cook
Cuisine: Mediterranean