Description
A hearty yet light salad featuring chickpeas, fresh vegetables, and a zesty lemon dressing, perfect for warm evenings.
Ingredients
Scale
- 2 (15 oz) cans chickpeas (garbanzo beans), drained and rinsed (about 3 cups)
- 1 medium cucumber, seeded and diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 1/2 small red onion, finely diced (about 1/3 cup)
- 1/2 cup chopped fresh parsley (or cilantro)
- 1/4 cup crumbled feta (optional)
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp Dijon mustard
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt (adjust to taste)
- 1/4 tsp freshly ground black pepper
- Optional: 1/4 tsp crushed red pepper flakes
Instructions
- Prepare the dressing: whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 1 tsp Dijon, 1/2 tsp cumin, salt, and pepper until emulsified.
- Combine salad: in a large bowl, add chickpeas, cucumber, bell pepper, red onion, and parsley. Toss to combine.
- Dress and rest: pour dressing over salad and toss until evenly coated. Fold in crumbled feta if using. Let rest 15–30 minutes at room temperature for best flavor, then re-toss and serve.
- Optional crunch: spread half the drained chickpeas on a rimmed baking sheet, toss with 1 tsp olive oil and 1/4 tsp salt, and roast at 400°F (204°C) for 15–20 minutes until golden and crunchy; cool and fold in.
Notes
For a creamier dressing, stir in 2–3 tbsp tahini and reduce olive oil by 1 tbsp. Adjust seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 5mg