Fresh Mediterranean Chickpea Salad (Print)
A vibrant Mediterranean salad featuring chickpeas, cucumber and tomatoes in a zesty lemon-garlic dressing.
# Ingredients:
→ Salad Base
01 -
1 (15 oz) can chickpeas, rinsed and drained well
02 -
2 cups chopped English cucumber (about 2/3 of 1 medium)
03 -
1 1/4 cups chopped Roma tomatoes (about 2)
04 -
1/4 cup chopped red onion
05 -
3 Tbsp chopped fresh parsley
→ Dressing
06 -
1/4 cup extra virgin olive oil
07 -
2 Tbsp fresh lemon juice
08 -
1 1/2 tsp minced garlic
09 -
1 tsp Italian seasoning
10 -
Salt and freshly ground black pepper, to taste
# Directions:
01 -
Add chickpeas, cucumber, tomatoes, red onion and parsley to a medium bowl.
02 -
In a liquid measuring cup, combine olive oil, lemon juice, minced garlic, and Italian seasoning. Season with salt and pepper to taste.
03 -
Pour dressing over mixture in bowl. Toss to evenly coat. Adjust seasoning with additional salt if needed. For best texture, serve within a few hours, though flavors will remain good for several days.
# Notes:
01 -
Garden cucumbers can be substituted for English cucumbers, just peel them first.
02 -
Grape tomatoes (1.5 cups) work well in place of Roma tomatoes.
03 -
Red wine or white wine vinegar can substitute for lemon juice.
04 -
Optional additions include: 1/3 cup feta, 1 (5 oz) can well-drained tuna, 1 diced avocado, 3/4 cup cooked quinoa, or 1/4 cup sliced Kalamata or black olives.