Description
A quick and refreshing Chickpea Salad recipe featuring crisp cucumbers, juicy tomatoes, and flavorful red onions, tossed with a zesty lemon dressing and extra virgin olive oil. Perfect as a healthy side dish ready in just 10 minutes.
Ingredients
Salad Ingredients
- 2 1/4 cups diced cucumbers (partially peeled)
- 1 cup tomato (seeded and diced)
- 1/4 cup red onion (diced)
- 15 ounce can chickpeas (rinsed and drained)
Dressing
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon fresh parsley (minced)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt and black pepper (to taste)
Instructions
- Prepare Ingredients: Dice the cucumbers, seed and dice the tomatoes, and dice the red onion finely. Rinse and drain the canned chickpeas to remove excess salt and preserve freshness.
- Mix Salad: In a large bowl, combine the diced cucumbers, tomatoes, red onion, and chickpeas. Ensure all ingredients are evenly distributed.
- Add Dressing: Drizzle the fresh lemon juice and extra virgin olive oil over the salad mixture. Add the minced fresh parsley, kosher salt, and freshly ground black pepper to taste.
- Toss Salad: Toss all the ingredients together thoroughly to ensure the dressing evenly coats the vegetables and chickpeas, infusing the salad with bright, fresh flavors.
- Serve: Serve immediately as a refreshing side dish or chill for 10-15 minutes for flavors to meld further.
Notes
- For extra crunch, consider adding chopped celery or bell peppers.
- Use freshly squeezed lemon juice for best flavor.
- This salad can be stored in the refrigerator for up to 2 days.
- Feel free to add a sprinkle of feta cheese if not vegan.
- Adjust salt and pepper according to taste preferences.
