Description
A refreshing and nutritious Chickpea Salad featuring crisp cucumbers, juicy tomatoes, and a zesty lemon-garlic dressing, perfect for a quick and healthy meal or side dish.
Ingredients
Scale
Salad
- 1 (15 oz) can chickpeas, rinsed and drained
- 2 cups chopped English cucumber
- 1 1/4 cups chopped Roma tomatoes
- 1/4 cup chopped red onion
- 3 tablespoons chopped fresh parsley
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the rinsed and drained chickpeas, chopped English cucumber, Roma tomatoes, red onion, and fresh parsley. Gently mix to combine all the vegetables evenly.
- Prepare the Dressing: In a separate liquid measuring cup or small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, Italian seasoning, salt, and pepper until fully emulsified and smooth.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture. Use a gentle tossing motion to coat all ingredients evenly with the dressing. Taste the salad and adjust the seasoning with additional salt or pepper if desired before serving.
Notes
- Ensure the chickpeas are well rinsed and drained to reduce sodium content if using canned.
- Adjust garlic amount to your taste preference; fresh garlic adds a sharp flavor.
- This salad can be served immediately or chilled for 30 minutes for flavors to meld.
- Optional add-ins include feta cheese or olives for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
