Mediterranean Chickpea Salad (Print Version)
Fresh chickpeas with cucumber, tomato and red pepper tossed with lemon juice and herbs for a quick Mediterranean side dish.
# Ingredients:
→ Salad Ingredients
01 -
1 can chickpeas, drained
02 -
1 Persian cucumber, diced
03 -
1 Roma tomato, diced
04 -
1/2 red pepper, diced
05 -
1/8 cup red onion, finely chopped
06 -
1 lemon, juiced
07 -
1 tablespoon parsley, chopped
08 -
1/4 teaspoon kosher salt
# Steps to Follow:
01 -
Chop the Persian cucumber, Roma tomato, red pepper, and red onion into bite-sized pieces. Place them in a large bowl with the drained chickpeas.
02 -
Finely chop the parsley and mix it with the lemon juice and kosher salt in a small bowl.
03 -
Pour the parsley and lemon mixture over the salad and toss thoroughly to combine.
04 -
Refrigerate the salad until ready to serve.
# Additional Notes:
01 -
If Persian cucumbers are unavailable, substitute with 1/3 of an English cucumber.
02 -
For additional dressing, add more lemon juice or olive oil if not adhering to an oil-free diet.
03 -
The salad improves in flavor when refrigerated overnight.
04 -
Store leftovers in an airtight container for up to 4 days in the fridge.