Ingredients
Main Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup cucumber, finely chopped
- 1 cup cherry tomatoes, chopped
- ¼ cup red onion, finely diced
- ¼ cup fresh parsley or cilantro, chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- Salt and black pepper, to taste
Optional Add-Ins
- Feta cheese
- Avocado
- Olives
Instructions
- Combine Salad Ingredients: In a medium-sized bowl, add the drained and rinsed chickpeas, finely chopped cucumber, chopped cherry tomatoes, diced red onion, and chopped fresh parsley or cilantro.
- Add Dressing: Drizzle the ingredients with 2 tablespoons of olive oil and 1 tablespoon of fresh lemon juice to add brightness and moisture to the salad.
- Season: Sprinkle salt and freshly ground black pepper to taste, enhancing the overall flavor profile of the salad.
- Toss Salad: Gently toss all the ingredients together until everything is evenly coated with the dressing and well mixed.
- Adjust Seasoning: Taste the salad and adjust the seasoning as needed, adding more salt, pepper, or lemon juice according to preference.
- Serve: Serve the salad immediately for maximum freshness and crunch, or refrigerate for up to two days if preparing ahead.
Notes
- For extra flavor, add a pinch of ground cumin or smoked paprika to the dressing.
- This salad keeps well in the fridge for up to 2 days when stored in an airtight container.
- It’s delicious stuffed inside pita bread or served over a bed of mixed greens for a heartier meal.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
- Diet: Vegan, Gluten Free
