Description
A refreshing Chickpea Cucumber Tomato Salad with Lemon Parsley Vinaigrette perfect for a light lunch or side dish.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, salt, pepper, and parsley until well combined.
- Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Let the salad sit for at least 10 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Variations: Add feta cheese, avocado, or bell peppers for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
Keywords: chickpea salad, cucumber salad, tomato salad, lemon vinaigrette, vegetarian, vegan, gluten-free, healthy salad, easy salad, mediterranean salad