Description
A refreshing and nutritious Tomato, Cucumber, and Chickpea Salad featuring fresh vegetables tossed in a tangy cumin-lemon dressing, perfect as a light lunch or side dish.
Ingredients
Scale
Salad Ingredients
- 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 Ingredients
- 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 the sliced tomatoes, diced cucumber, drained and rinsed chickpeas, chopped red onion, and green bell pepper. Set aside.
- Prepare Dressing: In a small bowl or a 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: Pour the dressing over the salad mixture, add the fresh chopped parsley, and toss everything thoroughly so the vegetables are evenly coated with the dressing.
- Let Flavors Marinate: Allow the salad to sit for about 10 minutes or up to an hour to let the flavors meld together.
- Season and Serve: Taste the salad and season with additional salt and pepper as needed. Serve chilled or at room temperature.
Notes
- For extra protein, add crumbled feta cheese or grilled chicken.
- Substitute fresh parsley with fresh cilantro for a different flavor profile.
- Use red wine vinegar or apple cider vinegar as an alternative.
- Salad can be prepared a few hours ahead to deepen the flavors but add parsley just before serving to keep it fresh.
- Rinse canned chickpeas well to reduce sodium content.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
