Description
A refreshing and easy chickpea salad recipe bursting with fresh flavors, perfect for a light lunch or appetizer. This vibrant dish combines tender chickpeas with crisp vegetables and a zesty lemon-cumin dressing.
Ingredients
Scale
- 2 cups cooked Chickpeas, rinsed and drained
- 1 medium Cucumber, diced
- 1 cup Cherry Tomatoes, halved
- 1 medium Red Onion, finely diced
- 1 handful Fresh Parsley, chopped
- 3 tablespoons Extra Virgin Olive Oil
- 1 medium Lemon Juice, freshly squeezed
- 1 clove Garlic, minced
- 0.5 teaspoon Ground Cumin
- Salt & Pepper to taste
- Optional: 0.5 cup Feta Cheese, crumbled
- Optional: 1 medium Avocado, diced
- Optional: 0.25 cup Chopped Mint
Instructions
- Rinse and drain 2 cups cooked chickpeas under cold water until clear. Shake gently to remove excess moisture.
- Dice one cucumber, halve 1 cup cherry tomatoes, finely chop a red onion and a handful of parsley.
- In a small bowl, whisk 3 tablespoons extra virgin olive oil, juice of one lemon, minced garlic, ½ teaspoon cumin, salt, and pepper until smooth and emulsified.
- Pour the dressing over the chickpeas and vegetables. Gently toss until every piece is coated.
- Let the chickpea salad sit at room temperature for 10 minutes or chill for 20 minutes to allow flavors to meld.
- Transfer the chickpea salad bursts to a serving bowl, garnish with feta or avocado if desired, and enjoy.
Notes
- Always rinse canned chickpeas thoroughly for the best texture.
- Chop vegetables evenly for a balanced flavor and texture in your chickpea salad.
- Use fresh herbs for the best flavor in your chickpea salad bursts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg