Description
A fresh and flavorful Tomato, Cucumber, and Chickpea Salad featuring crisp vegetables and a zesty cumin-lemon dressing, perfect as a light meal or side dish.
Ingredients
Scale
Salad
- 2 cups grape tomatoes, sliced
- 2 cups cucumber, diced
- 1 15 oz can chickpeas, drained and rinsed
- 1/2 red onion, chopped
- 1 green bell pepper, seeded and chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
Dressing
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon salt
Instructions
- Combine vegetables: In a large bowl, combine the sliced tomatoes, diced cucumber, drained chickpeas, chopped red onion, and green bell pepper. Set aside to prepare the dressing.
- Make dressing: In a small bowl or mason jar, whisk together olive oil, red wine vinegar, fresh lemon juice, minced garlic, cumin, and salt until the dressing is well emulsified.
- Dress the salad: Pour the dressing over the salad, add chopped fresh parsley, and gently toss everything together until the vegetables are evenly coated with the dressing.
- Let flavors meld: Allow the salad to sit for 10 minutes to 1 hour to let the flavors meld together. Taste and adjust seasoning with additional salt and pepper if needed before serving.
Notes
- For extra protein, add crumbled feta cheese or grilled chicken.
- Use fresh lemon juice for the best flavor in the dressing.
- This salad can be made ahead and stored covered in the refrigerator for up to 24 hours.
- For a spicy kick, add a pinch of red pepper flakes to the dressing.
- Drain the chickpeas well to avoid excess liquid in the salad.
