Chickpea Cucumber and Tomato Salad
A vibrant and wholesome salad featuring chickpeas, cucumbers, and tomatoes, ideal for a quick lunch or nutritious side dish.
Ingredients
Salad Base
- 1 can chickpeas, drained and rinsed
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
- In a smaller bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine the flavors.
- Serve the salad chilled for the best taste.
Notes
For added flavor, allow the salad to sit for at least 30 minutes before serving. This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to three days without dressing.