Chickpea Salad

When I think of chickpeas, this salad comes to mind. Its tasty, filling and takes minimal time to prep. This can be enjoyed alone or as a side dish. Let’s dive in!

Red Onions

Red onions have a milder and slightly sweeter taste compared to yellow or white onions. This can add a subtle, sweet flavor to your salad without overpowering other ingredients.

Mini Cucumbers

These cucumbers have a crisp and crunchy texture, adding a refreshing element to the salad. Mini cucumbers typically have a milder and sweeter flavor compared to larger cucumbers. This mildness allows them to complement other salad ingredients without dominating the overall taste.

Plum Tomatoes

Plum tomatoes have a firmer texture compared to some other tomato varieties. This helps them hold their shape well in salads, preventing them from becoming too mushy or watery.

Chickpeas

• If using canned chickpeas, start by rinsing them under cold water in a colander. This helps remove excess salt and the liquid from the can.

• If using dried chickpeas, ensure they are soaked and cooked according to package instructions.

Parsley

Parsley has a fresh and slightly peppery flavor that can enhance the overall taste of the salad. It adds a layer of brightness and freshness to the dish.

Ingredients:

• 4 lemons, juiced

• 4 tbsp fresh parsley

• 4 garlic cloves, minced

• 4 mini cucumbers, diced

• About 20 plum tomatoes, quartered

• 1 1/2 red onions, diced

• 4 (15.5oz) chickpeas, rinsed and drained

• 1/4 cup olive oil

• Salt and pepper to taste

Wash and dry all ingredients.

Thinly sliced onions and cucumbers. Quarter plum tomatoes then mince garlic and set aside. Roughly chop parsley.

To prepare vinaigrette, mix lemon juice, parsley, and garlic in a bowl. Slowly add olive oil, whisking vigorously to ensure vinaigrette is well-combined. Season to taste with salt and pepper.

To serve, toss cucumbers, tomatoes, onions, and chickpeas with vinaigrette.

Store in an airtight container in the fridge for up to 5-7 days.