Description
Elevate your outdoor gatherings with this refreshing chickpea salad, bursting with vibrant flavors and textures. Featuring crisp cucumbers, juicy cherry tomatoes, and a zesty lemon dressing, this salad is perfect for summer picnics or potlucks. Quick to prepare and visually appealing, it promises to be a crowd-pleaser that will have everyone reaching for seconds!
Ingredients
Scale
- 2 cans (15 oz each) low-sodium chickpeas, drained and rinsed
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- Juice of 1 lemon (about 3 tbsp)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse the drained chickpeas under cold water until foam is gone.
- Dice the cucumber and halve the cherry tomatoes into bite-sized pieces.
- Finely chop the red onion or soak it in cold water for 10 minutes to reduce sharpness.
- In a small bowl, whisk together lemon juice and olive oil; season with salt and pepper.
- In a large mixing bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, parsley, and mint.
- Pour the dressing over the salad and gently toss to coat everything evenly.
- Let it rest for 15 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1 cup (200g)
- Calories: 210
- Sugar: 3g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg