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Mediterranean Chickpea and Cucumber Salad
A crisp, refreshing salad featuring cooked chickpeas, cucumbers, cherry tomatoes, fresh parsley, and a zesty lemon dressing.
Prep
15 min
Cook
0 min
Total
15 min
Ingredients
4servings
- Cooked chickpeas (or canned)400 g
- Fresh cucumbers2 piece
- Cherry tomatoes250 g
- Red onion0.5 piece
- Fresh flat-leaf parsley30 g
- Extra virgin olive oil45 ml
- Fresh lemon juice30 ml
- Sea salt
- Freshly ground black pepper
Instructions
1
Wash all fresh vegetables thoroughly under cold running water. Pat dry with a clean kitchen towel.
Washing fresh produce under running water prevents cross-contamination from surface soil.
2
Dice the cucumbers, slice cherry tomatoes in halves, thinly slice the red onion, and chop fresh parsley leaves.
3
In a large bowl, combine the drained chickpeas, diced cucumber, cherry tomatoes, sliced red onion, and chopped parsley.
4
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper until smoothly emulsified.
1 min timer
5
Pour dressing over the salad and toss gently to coat evenly. Allow to stand 10 minutes before serving to let flavors meld.
10 min timer
Keep refrigerated in an airtight container for up to 3 days if not served immediately.
Provenance & Public Domain Audit
Source: USDA SNAP-Ed Connection - Chickpea Salad Recipe (United States Department of Agriculture (USDA SNAP-Ed))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal