Description
A vibrant Mediterranean-inspired salad pairing protein-rich chickpeas with refreshing cucumbers and tomatoes. This no-cook, plant-forward dish delivers a balanced blend of textures and flavors, perfect as a light meal or side. Lightly dressed with lemon juice, olive oil, and herbs for a healthy, adaptable feast.
Ingredients
2 1/4 cups diced cucumbers, partially peeled
1 cup seeded and finely diced tomato
1/4 cup finely minced red onion
2 tablespoons fresh lemon juice
1/2 tablespoon minced fresh parsley
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
15-ounce can chickpeas, rinsed and drained
Instructions
Peel cucumbers lengthwise, dice into ½-inch cubes, and remove seeds to maintain crispness
Core tomatoes and gently press to remove seeds and excess moisture
Finely dice seeded tomato flesh and add to cucumbers with red onion
Stir in rinsed chickpeas to equal vegetable volume
In a small bowl, whisk lemon juice, olive oil, parsley, salt, and pepper
Pour dressing over salad and toss gently to coat
Garnish with reserved parsley before serving
Notes
Storage: Keep in airtight container for up to 2 days (chickpeas may soften over time)
Variation: Add crumbled feta (non-meat option), avocado slices, or toasted sesame seeds
Use a micro-plane for lemon zest to maximize flavor
For extra crunch, add ¼ cup chopped dill or mint