Description
A fresh and vibrant Tomato, Cucumber and Chickpea Salad featuring crisp vegetables combined with a zesty lemon and cumin dressing. Perfect as a light lunch or a side dish with your favorite meals.
Ingredients
Scale
Salad Ingredients
- 2 cups grape tomatoes, sliced
- 2 cups cucumber, diced
- 1 15 oz can chickpeas, drained and rinsed
- 1/2 red onion, chopped
- 1 green bell pepper, seeded and chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
Dressing Ingredients
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon salt
Instructions
- Prepare the Vegetables: In a large bowl, combine the sliced grape tomatoes, diced cucumber, drained and rinsed chickpeas, chopped red onion, and chopped green bell pepper. Set this mixture aside while you prepare the dressing.
- Make the Dressing: In a small bowl or mason jar, whisk together olive oil, fresh lemon juice, red wine vinegar, minced garlic, cumin, and salt until the dressing is thoroughly emulsified and well combined.
- Toss the Salad: Pour the dressing over the combined vegetables in the large bowl. Add the chopped fresh parsley, then toss everything together gently until all the ingredients are evenly coated with the dressing.
- Let it Marinate: Allow the salad to sit for about 10 minutes up to an hour to let the flavors meld and the vegetables absorb the dressing. Before serving, taste and adjust seasoning with additional salt and pepper if desired.
Notes
- For a spicier kick, add a pinch of crushed red pepper flakes to the dressing.
- Use fresh lemon juice for the best flavor in the dressing instead of bottled lemon juice.
- This salad can be prepared a few hours ahead and stored refrigerated to deepen the flavors.
- Optional additions include feta cheese or olives for extra flavor and texture.
- Make sure to rinse canned chickpeas well to reduce sodium content and remove canning liquid taste.
