Chickpea Salad
t the heart of culinary delight lies the chickpea salad—a vibrant fusion of flavors and textures that celebrates simplicity and nourishment. Plump, creamy chickpeas mingle with an array of crisp vegetables, fragrant herbs, and zesty spices, creating a symphony of freshness and depth. Versatile and nutritious, this salad transcends occasions and seasons, embodying the essence of wholesome simplicity in every delectable bite.
Servings: 4 people
Ingredients
- 2 cans (15 ounces each of chickpeas, rinsed and drained)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- 1 red bell pepper (diced)
- 1/2 red onion (thinly sliced)
- 1/4 cup fresh parsley (chopped)
- 2 tablespoons fresh mint leaves, chopped (optional)
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint leaves (if using).
- In a small bowl, whisk together the lemon juice and extra virgin olive oil to make the dressing. Season with salt and pepper to taste.
- Pour the dressing over the salad ingredients in the large mixing bowl.
- Gently toss the salad until all ingredients are evenly coated with the dressing.
- Taste the salad and adjust seasoning if necessary.
- Transfer the chickpea salad to a serving dish or individual plates.
- Serve immediately as a side dish or enjoy it as a light meal on its own.