Chickpea Salad with Tomatoes and Cucumber is a light, refreshing, and nutritious dish that’s perfect as a side or a main course. Packed with protein from chickpeas, crunch from cucumbers, and the juicy sweetness of tomatoes, this salad is not only delicious but also super easy to prepare. It’s a perfect option for meal prepping, picnics, or a quick lunch.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ red onion, finely diced
- ¼ cup fresh parsley or cilantro, chopped
- ¼ cup crumbled feta cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- ½ teaspoon ground cumin (optional)
- Salt and pepper, to taste
Instructions:
- Prepare the vegetables:
- In a large mixing bowl, combine the drained chickpeas, halved cherry tomatoes, diced cucumber, and red onion.
- Make the dressing:
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, cumin (if using), salt, and pepper until well combined.
- Toss the salad:
- Pour the dressing over the chickpea mixture and toss gently until everything is evenly coated. Add the chopped parsley (or cilantro) and feta cheese (if using), and toss again.
- Chill and serve:
- Let the salad sit for 10-15 minutes to allow the flavors to meld. You can also refrigerate it for a few hours for even more flavor. Serve chilled or at room temperature.
Enjoy this refreshing and flavorful Chickpea Salad with Tomatoes and Cucumber as a side dish, or pair it with grilled chicken or pita for a complete meal!
