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Mediterranean Chickpea Salad

A vibrant and refreshing salad combining nutty chickpeas, crisp cucumbers, juicy tomatoes, and fresh herbs, perfect for a nutritious meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can chickpeas, drained and rinsed Opt for low-sodium canned chickpeas if preferred.
  • 1 cup cherry tomatoes, halved Choose firm, ripe tomatoes for the best flavor.
  • 1 cucumber, diced Use a firm cucumber for a satisfying crunch.
  • 1 red onion, finely chopped Adjust quantity based on personal taste.
  • 1 bell pepper, diced Any color bell pepper will work.
  • 1/4 cup parsley, chopped Fresh parsley is recommended for better flavor.
  • 1/4 cup olive oil Use high-quality extra virgin olive oil for best results.
  • 2 tablespoons lemon juice Freshly squeezed lemon juice is ideal.
  • Salt and pepper to taste Important for enhancing overall flavor.
  • Optional: feta cheese or avocado for topping Feta for a savory touch, avocado for creaminess.

Method
 

Preparation
  1. Rinse and drain the canned chickpeas until they shine, avoiding any residual liquid.
  2. Dice cucumbers, cherry tomatoes, red onion, and bell pepper into bite-sized pieces.
  3. Finely chop parsley, taking care not to over-chop to prevent overpowering flavor.
  4. In a bowl, whisk together olive oil, lemon juice, salt, and pepper until emulsified.
  5. In a large mixing bowl, combine chickpeas, chopped veggies, herbs, and dressing, tossing gently.
  6. Taste and adjust the seasoning as necessary.
  7. Let the salad sit for 10-15 minutes at room temperature before serving to allow flavors to meld.

Notes

Great served cold and pairs well with grilled meats. Store leftovers in an airtight container for up to three days.