Chickpea Salad
A vibrant and versatile salad made with chickpeas, crisp vegetables, and a zesty dressing, perfect for any meal or potluck.
Ingredients
Salad Ingredients
- 1 can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup parsley, chopped
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste Adjust according to personal preference
Optional Additions
- tuna or salmon for added protein Optional for non-vegetarian option
Instructions
Preparation
- Rinse the chickpeas under cool running water to remove any excess salt or preservatives.
- Dice the cucumber, chop the red onion, and halve the cherry tomatoes.
Mixing
- In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
Dressing
- In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.
Serving
- Pour the dressing over the salad, toss gently until everything is well coated, and enjoy!
Notes
Chickpea salad stores well in the refrigerator for up to 3 days in an airtight container. The flavors may deepen after a day.