Description
A fresh and vibrant Chickpea Salad combining crisp vegetables, herbs, and a zesty lemon and cumin dressing. This nutritious salad is perfect as a light meal or a side dish, featuring chickpeas, tomatoes, cucumber, and optional creamy avocado for extra richness. It’s a refreshing, no-cook recipe that benefits from chilling to meld the flavors.
Ingredients
Vegetables & Legumes
- 2 cups grape tomatoes, halved
- 2 cups diced cucumber
- 1 (15.5 ounce) can chickpeas, drained and rinsed
- ¾ cup diced green bell pepper
- ½ cup chopped fresh parsley
- ¼ cup finely diced red onion
- 1 avocado (optional)
Dressing
- ½ lemon, juiced
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine the Vegetables and Chickpeas: In a medium bowl, add the halved grape tomatoes, diced cucumber, drained and rinsed chickpeas, diced green bell pepper, chopped fresh parsley, and finely diced red onion. Mix them together gently to distribute evenly.
- Prepare and Add the Dressing: Pour the olive oil, red wine vinegar, cumin, salt, and black pepper over the vegetable and chickpea mixture. Toss everything thoroughly to ensure the dressing coats all ingredients well.
- Prepare the Avocado (Optional): If using avocado, peel and cut it into cubes and place them in a small bowl. Squeeze the juice from half a lemon over the avocado and gently stir to combine, preventing browning and adding freshness. If not using avocado, squeeze 1 to 2 tablespoons of lemon juice over the salad and toss again to brighten the flavors.
- Chill the Salad: Cover the bowl and refrigerate the salad for at least one hour. This resting time allows the flavors to meld and the salad to chill, enhancing its taste and texture before serving.
Notes
- You can omit the avocado if desired or substitute with diced feta cheese for a different texture.
- For extra protein, add grilled chicken or quinoa to make it more filling.
- Adjust the seasoning (salt, cumin, lemon juice) according to your taste preferences.
- This salad keeps well refrigerated for up to 2 days but is best enjoyed fresh.
- Serve as a light lunch, side dish, or picnic salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
