Chickpea Cucumber Tomato Salad (Printable Version)
Fresh chickpeas mixed with cucumber, tomatoes, and lemon parsley dressing for a vibrant and healthy dish.
# What You'll Need:
→ Legumes
01 -
1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
02 -
1 large cucumber, diced
03 -
1 cup cherry tomatoes, halved
04 -
1/4 red onion, thinly sliced
→ Herbs
05 -
1/4 cup fresh parsley, chopped
06 -
1 tablespoon fresh parsley, chopped
→ Condiments
07 -
3 tablespoons olive oil
08 -
2 tablespoons lemon juice
09 -
1 teaspoon lemon zest
10 -
1 clove garlic, minced
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon black pepper
# Step-by-Step Guide:
01 -
In a large bowl, combine chickpeas, diced cucumber, halved cherry tomatoes, sliced red onion, and 1/4 cup chopped parsley.
02 -
In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, black pepper, and 1 tablespoon chopped parsley until emulsified.
03 -
Pour the vinaigrette over the salad and toss gently to coat ingredients evenly.
04 -
Allow salad to rest for at least 10 minutes so flavors can meld.
05 -
Serve chilled or at room temperature according to preference.
# Additional Notes:
01 -
Letting the salad rest enhances flavor integration and improves overall taste.