Description
A refreshing and healthy Classic Chickpea Salad combining crisp cucumber, juicy cherry tomatoes, and fresh parsley, tossed in a zesty lemon and olive oil dressing. Perfect for a light meal or side dish, it is easy to prepare with no cooking required, making it a quick and nutritious option.
Ingredients
Scale
Salad Ingredients
- 1 can Chickpeas, drained and rinsed (15 ounces)
- 1 cup Cherry Tomatoes, halved
- 1 medium Cucumber, diced
- 0.5 medium Red Onion, finely chopped
- 0.25 cup Fresh Parsley, chopped
Dressing Ingredients
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- Salt and Pepper (To taste)
Instructions
- Prepare Chickpeas: Drain and rinse the chickpeas under cold water, then allow them to drain well to remove excess moisture.
- Prepare Tomatoes: Halve the cherry tomatoes and place them in a large mixing bowl, ensuring even distribution in the salad.
- Prepare Cucumber: Dice the cucumber into bite-sized pieces and add to the mixing bowl with the tomatoes.
- Prepare Onion: Finely chop the red onion and add it to the bowl for a mild pungency and crunch.
- Prepare Parsley: Chop the fresh parsley finely and mix it into the bowl to add fresh herbaceous flavor.
- Make Dressing: In a separate small bowl, whisk together the extra virgin olive oil and fresh lemon juice until well combined.
- Season Dressing: Add salt and pepper to the dressing to taste, adjusting seasoning according to preference.
- Combine Chickpeas: Add the drained chickpeas to the mixing bowl with the other salad ingredients, gently folding to mix without mashing them.
- Add Dressing: Pour the dressing over the assembled salad and toss gently to ensure all ingredients are evenly coated.
- Chill Salad: Refrigerate the salad for at least 30 minutes to let flavors meld and serve chilled.
- Serve: Serve the salad chilled or at room temperature, optionally garnished with additional fresh parsley for presentation.
Notes
- For added texture and protein, consider topping the salad with crumbled feta cheese or toasted nuts.
- Adjust lemon juice and olive oil quantities based on personal taste preference for acidity and richness.
- This salad keeps well refrigerated for up to 2 days, making it ideal for meal prep.
- For a spicier version, add a pinch of red pepper flakes or chopped fresh chili.
