Description
A fresh and flavorful Chickpea Salad combining crisp cucumber, juicy tomatoes, and savory red onion with a zesty lemon-garlic dressing seasoned with Italian herbs. Perfect for a quick, nutritious, and satisfying meal or side dish.
Ingredients
Salad Ingredients
- 1 (15 oz) can chickpeas, rinsed and drained well
- 2 cups chopped English cucumber (about 2/3 of 1 medium cucumber)
- 1 1/4 cups chopped Roma tomatoes (about 2 tomatoes)
- 1/4 cup chopped red onion
- 3 Tbsp chopped fresh parsley
Dressing Ingredients
- 1/4 cup extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 1/2 tsp minced garlic
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the rinsed and drained chickpeas, chopped English cucumber, Roma tomatoes, red onion, and fresh parsley. Mix gently to combine all the fresh components evenly.
- Prepare Dressing: In a liquid measuring cup or small bowl, pour the extra virgin olive oil, then add fresh lemon juice, minced garlic, and Italian seasoning. Season with salt and freshly ground black pepper according to your taste preference and whisk until well emulsified.
- Dress the Salad: Pour the prepared dressing over the chickpea and vegetable mixture. Toss thoroughly to ensure all ingredients are evenly coated by the flavorful dressing. Taste and adjust salt if necessary.
- Serve and Store: Serve the salad fresh for the best texture and flavor. It will stay good for a few days in the refrigerator, although it is best enjoyed within a few hours to maintain crispness.
Notes
- For extra flavor, consider adding a sprinkle of crumbled feta or olives if not keeping the salad vegan.
- Salad is best eaten within a few hours for optimal texture.
- This salad can be stored in an airtight container in the refrigerator for up to 2 days.
- Adjust seasoning after tossing as chickpeas absorb flavors well.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
