Vibrant Chickpea Salad
A fresh and easy salad combining chickpeas, cucumber, tomatoes, and a bright lemon dressing, perfect for quick lunches or potlucks.
Ingredients
Main ingredients
- 1 can chickpeas, rinsed and drained
- 1 large cucumber, diced Use a firm cucumber for best texture.
- 1 cup cherry tomatoes, halved Ripe but sturdy tomatoes work best.
- 1/4 cup red onion, finely chopped Soak in cold water for 5 minutes to soften, if desired.
- 1/4 cup fresh parsley or cilantro, chopped Flexible choice based on preference.
- 1/4 cup feta cheese, crumbled Optional for a dairy-free version.
- Juice of 1 lemon Fresh lemon juice is recommended.
- 3 tablespoons olive oil
- Salt and pepper, to taste
Instructions
Preparation
- Rinse and drain the chickpeas well.
- Add the chickpeas, diced cucumber, halved cherry tomatoes, and chopped red onion to a large bowl.
- In a separate small bowl, whisk together the lemon juice and olive oil.
- Season the dressing with salt and pepper.
- Pour the dressing over the chickpea mixture.
- Toss gently until the ingredients are evenly coated.
- Add the chopped parsley or cilantro and crumbled feta, if using.
- Toss once more, taking care not to crush the tomatoes.
- Let the salad rest for 5 to 10 minutes before serving.
Notes
Best served cold or at cool room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.