Fresh Mediterranean Chickpea Salad
A vibrant and nutritious dish bursting with flavors from fresh vegetables, herbs, and hearty chickpeas.
Equipment
- Mixing Bowl
- Colander
- Knife
- Cutting Board
Ingredients
Ingredients
- 1 can (15 oz) Chickpeas Rinsed and drained.
- 1 medium Cucumber Diced.
- 1 cup Cherry tomatoes Halved.
- 1 small Red onion Finely chopped.
- 1 cup Bell peppers Diced (any color).
- 1/4 cup Fresh parsley Chopped.
- 1/4 cup Olive oil Extra virgin.
- 2 tablespoons Lemon juice Freshly squeezed.
- 1/2 teaspoon Salt Or to taste.
- 1/4 teaspoon Black pepper Freshly ground.
Instructions
- Rinse the canned chickpeas under cold water in a colander and transfer to a large mixing bowl.
- Dice the cucumber and add it to the bowl with the chickpeas.
- Halve the cherry tomatoes and add them to the bowl.
- Finely chop the red onion and add it to the bowl.
- Dice the bell peppers and add them to the mix.
- Chop the fresh parsley and add it to the salad.
- Drizzle the olive oil and lemon juice over the salad, then season with salt and black pepper.
- Gently toss all ingredients together to combine without mashing the chickpeas.
- Let the salad sit for 10-15 minutes before serving to allow flavors to meld.
Notes
This salad can be served as a side dish or a main course. It pairs well with grilled chicken or fish.