Description
A bright and comforting salad featuring chickpeas, fresh vegetables, and a lemony olive oil dressing, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 cucumber, diced
- 2 tomatoes, diced
- Fresh herbs (parsley, dill, or basil), chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon cumin
- Juice of 1 lemon
- Salt and pepper to taste
- Feta cheese (optional)
- Olives (optional)
- Pita or greens for serving
Instructions
- In a large bowl, combine the chickpeas, cucumber, tomatoes, and fresh herbs.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, cumin, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- If desired, add feta and olives for extra flavor.
- Let the salad chill in the fridge for at least an hour before serving.
- Serve with pita or over a bed of greens.
Notes
Don’t skip the fresh herbs; use what’s in your fridge for creativity. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg