Description
A refreshing, nutrient-rich salad combining chickpeas, crisp vegetables, and a tangy lemon dressing, perfect for a light and healthy lunch. Ideal for plant-based diets and customizable with seasonal veggies or grains.
Ingredients
2 cans (15.5 oz each) chickpeas, rinsed and drained
1 cup flat-leaf parsley, chopped
1 English cucumber, quartered and sliced
2 cups grape tomatoes, quartered
⅔ cup bell pepper, diced
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 tablespoons fresh lemon juice
Zest of 1 lemon
¼ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
Instructions
In a large bowl, combine chickpeas, cucumber, tomatoes, bell pepper, and parsley.
In a separate bowl, mix olive oil, garlic, lemon juice, lemon zest, cumin, salt, and pepper to make the dressing.
Pour dressing over the salad and toss to coat evenly.
Taste and adjust seasonings if needed.
Refrigerate for 10–15 minutes before serving for optimal flavor.
Notes
Use canned chickpeas for speed or soak/cook dried chickpeas for a fresher option.
Adjust lemon juice and zest based on citrus preference.
Add cooked grains like quinoa or farro for a heartier meal.
Store leftovers in an airtight container for up to 3 days.