Recipe description
April 3, 2026
Lemon Chickpea Cucumber Salad
Bright lemon, chickpeas, and cucumber support gentle digestion and fiber variety.
90%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from legumes and vegetables supports gut health.
- Includes colorful plant foods that support dietary diversity.
- Balanced with protein, healthy fats, and fiber-rich, slow carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Chickpea
16
tablespoon
Cucumber
1
bowl
Lemon
1
piece
Instructions
1
In a large bowl, combine the chickpeas and diced cucumber.
2
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
3
Pour the dressing over the chickpea and cucumber mixture.
4
Gently toss to combine all the ingredients.
5
Garnish with fresh parsley before serving.
More Recipes For Your Gut
Nutrition
320 kcal
Calories
12 g
Protein
40 g
Carbohydrates
9 g
Fiber
6 g
Sugar
14 g
Fat
2 g
Saturated fat
0.6 g
Salt
FAQ
Is this salad vegan?
Yes. It’s plant-based with chickpeas, cucumber and a lemon dressing.
How long will it keep in the fridge?
Up to 2–3 days in an airtight container; cucumber may release water—drain or pat dry before serving if needed.
Can I make it ahead for meal prep?
Yes. You can prep components in advance and assemble before serving, or store the dressing separately and mix later.
Is it gluten-free and dairy-free?
Yes, it’s naturally gluten-free and dairy-free.
What are the main nutrition benefits?
It provides plant protein from chickpeas, fiber from vegetables, and vitamin C from lemon, supporting gut health and fullness.
How can I customize or add protein?
Add extra chickpeas, avocado, tofu/tempeh, or nuts and seeds; or use dairy-free cheese if desired.
What is the serving size and nutrition info?
A typical serving is about 1 cup; exact calories and macros vary by portion, so use a nutrition calculator for precise values.
How can I prevent the cucumber from getting soggy?
Dress just before serving; store components separately and combine when ready; drain any excess water from the cucumber if needed.
Can I serve this as a main dish or only as a side?
It’s light and works as a side or quick vegetarian lunch; add protein to make it a filling main.
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