Description
A fresh and vibrant tomato chickpea salad tossed in a zesty lemon dressing. This quick and healthy dish is perfect as a light meal or side.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely diced
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Drain and rinse the chickpeas, then add them to a large mixing bowl.
- Add the cherry tomatoes, cucumber, red onion, and parsley to the bowl.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
- Pour the dressing over the salad and toss until well combined.
- Taste and adjust seasoning if needed, then serve immediately or chill before serving.
Notes
- For extra flavor, let the salad sit for 15–20 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add avocado or feta-style vegan cheese for variation.
- Use fresh herbs like basil or cilantro for a different twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
