Description
A refreshing and vibrant Tomato, Cucumber, and Chickpea Salad perfect as a light meal or side dish. Packed with fresh vegetables and a zesty cumin-lemon dressing, this salad is quick to prepare and full of flavor.
Ingredients
Scale
Salad
- 2 cups grape tomatoes, sliced
- 2 cups cucumber, diced
- 1 15 oz can chickpeas, drained and rinsed
- 1/2 red onion, chopped
- 1 green bell pepper, seeded and chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
Dressing
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon salt
Instructions
- Combine vegetables and chickpeas: In a large bowl, mix together the sliced tomatoes, diced cucumber, drained chickpeas, chopped red onion, and green bell pepper. Set this mixture aside while preparing the dressing.
- Prepare the dressing: In a small bowl or mason jar, whisk together olive oil, fresh lemon juice, red wine vinegar, minced garlic, cumin, and salt until the dressing is well emulsified.
- Toss salad with dressing: Pour the prepared dressing over the salad mixture, add the fresh parsley, and toss everything gently until all ingredients are evenly coated with the dressing.
- Marinate and season: Allow the salad to sit for about 10 minutes to an hour to let the flavors meld. Taste and adjust with additional salt and pepper if necessary before serving.
Notes
- For extra protein, add crumbled feta or grilled chicken.
- Use fresh lemon juice instead of bottled for brighter flavor.
- Letting the salad marinate enhances the taste.
- Serve chilled or at room temperature.
- Chickpeas can be substituted with black beans for variation.
- To make it vegan, avoid adding any dairy toppings.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
