Simple Chickpea Salad
A fresh and filling salad made with creamy chickpeas, crisp cucumber, juicy tomatoes, and a lemony olive oil dressing. Perfect for a quick lunch or as a colorful side dish.
Ingredients
Main Ingredients
- 400 g canned chickpeas, drained and rinsed Also called garbanzo beans.
- ½ cup chopped tomatoes, deseeded Choose firm tomatoes.
- ½ cup chopped cucumber Select a crisp cucumber.
- 2 tablespoons finely chopped red onion Soak in cold water for 5 minutes if too sharp.
Dressing
- 1 tablespoon extra-virgin olive oil Use freshly squeezed lemon juice for best flavor.
- 1 tablespoon fresh lemon juice Consider adjusting for preference.
- to taste garlic salt Use less if canned chickpeas are salted.
- to taste black pepper
- optional dried dill and dried parsley For garnish.
Instructions
Preparation
- Drain and rinse the chickpeas, pouring them into a colander and rinsing under cold running water. Shake off excess water.
- Deseed and chop the tomatoes. Chop the cucumber and red onion into small, even pieces.
Mixing
- Combine the chickpeas, tomatoes, cucumber, and red onion in a large mixing bowl and toss gently.
- Add the olive oil and fresh lemon juice, then sprinkle in garlic salt and black pepper. Add dried dill and parsley if using.
- Stir carefully until the dressing coats the ingredients without crushing the chickpeas.
Chilling
- Cover the bowl with cling film and refrigerate for at least 30 minutes before serving.
Taste and Adjust
- Taste the salad after chilling and adjust the seasoning with lemon juice, pepper, or garlic salt as needed.
Notes
For best texture, deseed the tomatoes and use firm vegetables. Store leftovers in an airtight container, best consumed within 2-3 days.