Description
A refreshing salad combining chickpeas, fresh vegetables, and a zesty lemon vinaigrette, perfect for a light meal or side dish.
Ingredients
Scale
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely sliced
- 1/4 cup Kalamata olives, halved
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and Kalamata olives.
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with fresh parsley if desired.
- Serve immediately or chill in the refrigerator for an hour before serving.
Notes
Rinse chickpeas well to remove excess sodium. For added flavor, consider including feta cheese or avocado.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: chickpea salad, Mediterranean salad, healthy salad, vegan recipe, summer dish