Description
A refreshing and nutritious Tomato, Cucumber, and Chickpea Salad featuring fresh vegetables and a tangy cumin lemon dressing, perfect for a light lunch or side dish.
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: In a large bowl, combine sliced tomatoes, diced cucumber, drained chickpeas, chopped red onion, and chopped green bell pepper. Set aside.
- Prepare dressing: In a small bowl or mason jar, whisk together olive oil, red wine vinegar, fresh lemon juice, minced garlic, cumin, and salt until the dressing is well emulsified.
- Toss salad with dressing: Pour the dressing over the vegetable mixture, add fresh parsley, and toss everything together until all ingredients are nicely coated.
- Marinate and season: Let the salad sit for about 10 minutes, or up to an hour, to allow the flavors to meld. Taste and season with additional salt and pepper as needed before serving.
Notes
- For extra flavor, add a sprinkle of feta cheese or olives.
- This salad can be prepared a few hours ahead and refrigerated to deepen the flavors.
- Use fresh lemon juice for the best brightness in the dressing.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- For a vegan option, this recipe is already suitable as is.
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: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
