Chickpea Cucumber Salad for One: Drain and Measure the Canned Beans

Before cooking for one

Cooking just for yourself? Start with these amounts from the recipe's one-serving column. Check the full ingredient list below for the remaining ingredients and seasonings.

• Canned chickpeas: 10 household eating spoonfuls (drained beans)
• Cucumber: 0.25 (medium)
• Tomato: 0.5 (medium)

Follow the recipe's preparation and cooking steps after measuring; package size is not the amount to use.

Drain the rinsed beans in a sieve, then measure out ten household eating spoonfuls, filling the spoon without heaping it. Keep this amount separate from the liquid in the can. Halve the cucumber lengthwise and cut it into 1 cm pieces; cut the tomato into 2 cm pieces so the beans, cucumber, and tomato are easy to pick up together on a spoon.

Ingredients for 1 serving

• Canned chickpeas: 10 household eating spoonfuls (drained beans)
• Cucumber: 1/4 (medium)
• Tomato: 1/2 (medium)
• Lemon juice: 1 household eating spoonful
• Olive oil: 1/2 household eating spoonful
• Salt: 1 pinch

This is written according to the 1-serving ingredient list in the app. Household eating spoonfuls and pinches are everyday measures and have not been converted to exact grams or milliliters. Check the package size and cup capacity in parentheses as well.

Method

• Step 1. Pour the canned chickpeas into a sieve, rinse under running water, and drain. Measure the beans alone, filling the household eating spoon without heaping it, and set aside the amount listed in the ingredients.
• Step 2. Wash the cucumber and tomato. Halve the cucumber lengthwise and cut it into 1 cm pieces. Remove the tomato stem and cut the tomato into 2 cm pieces.
• Step 3. Add the lemon juice and salt to a small dish about 8 cm in diameter and stir. Add the olive oil and stir briskly for 20 seconds until evenly combined.
• Step 4. Put the chickpeas, cucumber, and tomato in a bowl about 16 cm in diameter and pour over the dressing. Gently mix from the bottom with a spoon and serve right away.

Mix the dressing in a small dish

First stir the salt into the lemon juice, then add the olive oil and mix briskly. If you pour the three ingredients separately over the vegetables, the salt may collect in one spot and the oil in another. Mix them in a small dish, then pour the dressing over the chickpeas and vegetables and toss by lifting them from the bottom.

Serve right after mixing

Mix gently so the tomato does not get crushed by the spoon. Even if you prepare the ingredients ahead of time, do not leave the finished salad at room temperature for long. This recipe uses cooked canned chickpeas, so dried chickpeas cannot be swapped in at the same amount and mixed in straight away.

Continue cooking with Kkinion

You can find the ingredients and step-by-step instructions at Open the chickpea cucumber salad recipe. If you change the number of servings, check the quantities shown in the app again.

This guide was adapted by the editorial team from a recipe published on Kkinion, explaining the cooking sequence and points to check. It is not a firsthand cooking or tasting review, nor does it verify nutritional effects. The cover image is an AI-generated cooking example used in the app and may differ from the actual result.

Make it yourself with a Kkinion recipe

Below are all the ingredients and cooking steps for “Chickpea Cucumber Salad.” First choose the amount for the desired number of servings, then follow the prep and cooking instructions in each step.

Recipe ingredients

Chickpea Cucumber Salad · Estimated time: 10 minutes · Equipment: no heating required

Choose one of the two quantities below based on how many people you are cooking for.

• Canned chickpeas: 1 serving 10 household eating spoonfuls (drained beans) / 2 servings 20 household eating spoonfuls (drained beans)
• Cucumber: 1 serving 0.25 (medium) / 2 servings 0.5 (medium)
• Tomato: 1 serving 0.5 (medium) / 2 servings 1 (medium)
• Lemon juice: 1 serving 1 household eating spoonful / 2 servings 2 household eating spoonfuls
• Olive oil: 1 serving 0.5 household eating spoonful / 2 servings 1 household eating spoonful
• Salt: 1 serving 1 pinch / 2 servings 2 pinches

Full method

Step 1. Pour the canned chickpeas into a sieve, rinse under running water, and drain. Measure the beans alone, filling the household eating spoon without heaping it, and set aside the quantity below.

Check: Use already-cooked canned chickpeas. 10 household eating spoonfuls of drained chickpeas is the amount for 1 serving. Dried chickpeas need to be soaked and cooked, so they cannot be substituted directly.

Step 2. Wash the cucumber and tomato. Halve the cucumber lengthwise and cut it into 1 cm pieces. Remove the tomato stem and cut the tomato into 2 cm pieces.

Check: The quantities below are for the selected number of servings. The photo shows a 1-serving example of the prepared ingredients.

Step 3. Add the lemon juice and salt to a small dish about 8 cm in diameter and stir. Add the olive oil and stir briskly for 20 seconds until evenly combined.

Check: Measure with the same household eating spoon. Do not overfill liquids, and do not heap thicker ingredients. A pinch is the amount lightly held between the tips of your thumb and index finger. For 1 serving, a sauce dish 8 cm in diameter is large enough. If the oil separates into a layer, stir again just before pouring.

Step 4. Put the chickpeas, cucumber, and tomato in a bowl about 16 cm in diameter and pour over the dressing. Gently mix from the bottom with a spoon and serve right away.

Check: Use all the ingredients and dressing prepared earlier.

Check the chickpea cucumber salad ingredients and cooking steps

The images in the article are newly generated AI images based on the Kkinion recipe linked to this post. The featured image is also an AI-generated example. These are not photos of actual cooking or tasting, and the quantities or finished appearance may differ.

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