Fresh Chickpea Salad with Tomatoes, Cucumber, and Lemon Recipe
Introduction
This vibrant chickpea salad is a refreshing and healthy dish packed with fresh vegetables and a zesty lemon dressing. Perfect as a light lunch or a side, it’s easy to prepare and full of flavor.
Ingredients
- 2 cups grape tomatoes (halved)
- 2 cups diced cucumber
- 1 (15.5 ounce) can chickpeas (drained and rinsed)
- ¾ cup diced green bell pepper
- ½ cup chopped fresh parsley
- ¼ cup finely diced red onion
- 1 avocado (optional)
- ½ lemon (juiced)
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Step 1: In a medium bowl, combine the grape tomatoes, diced cucumber, chickpeas, green bell pepper, parsley, and red onion.
- Step 2: Add the olive oil, red wine vinegar, cumin, salt, and black pepper to the bowl. Toss everything well to combine the flavors.
- Step 3: If using avocado, cut it into cubes and place in a small bowl. Squeeze the juice from half a lemon over the avocado and gently stir to coat. If you are not using avocado, squeeze 1 to 2 tablespoons of lemon juice directly over the salad and toss again.
- Step 4: Refrigerate the salad for at least one hour to allow the flavors to meld before serving.
Tips & Variations
- For added crunch, sprinkle in some toasted pine nuts or chopped walnuts just before serving.
- You can swap red wine vinegar for apple cider vinegar if preferred for a milder tang.
- Add crumbled feta cheese for a richer, creamier texture.
- If fresh parsley isn’t on hand, cilantro or basil make great alternatives.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Keep avocado separate until just before serving to prevent browning. Re-toss the salad before serving, as some liquid may settle during storage.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried chickpeas instead of canned?
Yes, but be sure to soak and cook the dried chickpeas until tender before using. This will ensure the best texture and flavor for the salad.
Can I prepare this salad ahead of time?
Absolutely! It tastes even better after the flavors have combined for a few hours. Just add avocado right before serving to keep it fresh and green.
PrintFresh Chickpea Salad with Tomatoes, Cucumber, and Lemon Recipe
A refreshing and nutritious Chickpea Salad featuring grape tomatoes, cucumber, bell pepper, fresh parsley, and red onion, tossed with a zesty lemon, olive oil, and red wine vinegar dressing. Optionally enhanced with creamy avocado, this salad is perfect as a light meal or a side dish, offering a wholesome blend of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Salad Ingredients
- 2 cups grape tomatoes, halved
- 2 cups diced cucumber
- 1 (15.5 ounce) can chickpeas, drained and rinsed
- ¾ cup diced green bell pepper
- ½ cup chopped fresh parsley
- ¼ cup finely diced red onion
Optional Ingredient
- 1 avocado
Dressing Ingredients
- ½ lemon, juiced
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine Vegetables and Chickpeas: In a medium bowl, combine the halved grape tomatoes, diced cucumber, drained chickpeas, diced green bell pepper, chopped parsley, and finely diced red onion. Mix gently to blend the ingredients evenly.
- Prepare Dressing and Toss: Add olive oil, red wine vinegar, cumin, salt, and black pepper to the bowl with the vegetables. Toss everything thoroughly until the salad is well coated with the dressing.
- Prepare Avocado (Optional): If using avocado, cut it into cubes and place in a small bowl. Squeeze the juice from half a lemon over the avocado and stir gently to combine and prevent browning. If not using avocado, instead squeeze 1 to 2 tablespoons lemon juice directly over the salad and toss to distribute.
- Refrigerate: Cover the salad and refrigerate for at least one hour to allow the flavors to meld and serve chilled for a refreshing taste.
Notes
- For best flavor, allow the salad to chill for at least one hour before serving.
- Rinsing the chickpeas removes excess sodium and improves texture.
- The avocado adds creaminess but is optional based on preference or dietary restrictions.
- This salad can be served as a light meal or as a side dish with grilled meats or pita bread.
- To make it vegan and gluten-free, ensure vinegar and other ingredients are suitable.
- Adjust seasoning to taste, especially salt and lemon juice, for balanced acidity and flavor.
Keywords: chickpea salad, Mediterranean salad, vegan salad, gluten free salad, healthy salad, easy salad recipe, avocado salad, cucumber salad
