Description
A vibrant and hearty Mediterranean-inspired salad that focuses on fresh, high-quality ingredients. Packed with fiber-rich chickpeas, crisp cucumbers, and juicy tomatoes, this no-cook dish is tossed in a bright, zesty lemon vinaigrette. Perfect for a quick lunch or a refreshing side dish, this salad is easy to prepare and even better the next day.
Ingredients
1 can (15 oz) chickpeas, rinsed and drained
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1/4 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
1 teaspoon apple cider vinegar
Salt and black pepper to taste
Instructions
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, apple cider vinegar, salt, and pepper to create the vinaigrette.
In a large mixing bowl, combine the drained chickpeas, diced cucumber, halved tomatoes, diced red onion, and chopped parsley.
Pour the dressing over the salad mixture.
Toss everything together gently until well coated.
Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld.
Notes
Store the salad in an airtight container in the refrigerator for up to 3 days. It tastes even better the next day after the vinaigrette has had time to marinate the chickpeas.
- Prep Time: 15
- Category: Dinner
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg