Description
A quick, nutritious, and flexible chickpea salad balanced with bright lemon, olive oil, crunchy veggies, and fresh herbs, perfect for lunch or as a side.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/2 cup cucumber, chopped
- 1/3 cup red onion, chopped
- 1/2 cup cherry tomatoes, halved
- 1/3 cup fresh parsley, chopped
- 1/4 cup crumbled feta (optional)
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 small garlic clove, minced
- 1/2 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Pat chickpeas dry with a towel after rinsing.
- Chop the cucumber, red onion, cherry tomatoes, and parsley.
- Whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper to make the dressing.
- Toss all ingredients in a large bowl until well combined.
- Taste and adjust seasoning.
- Let the salad rest in the fridge for 15-30 minutes to let the flavors meld.
Notes
Storage: Store in an airtight container in the fridge for up to 4 days. If using delicate greens or avocado, store them separately.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook tossing and resting
- Cuisine: Mediterranean