Why Make This Recipe
Fresh Chickpea Cucumber Tomato Salad is a quick and simple dish that bursts with flavor. It’s healthy, colorful, and packed with nutrients. The combination of chickpeas, crisp cucumber, and ripe tomatoes makes it a perfect side dish or light meal. This salad is versatile and can be enjoyed on its own or paired with grilled chicken or fish.
How to Make Fresh Chickpea Cucumber Tomato Salad
Ingredients:
For the Salad:
- 1 can chickpeas, drained and rinsed (15 oz / 425 g)
- 1 large cucumber, diced (250 g)
- 2 cups cherry tomatoes, halved (300 g)
- ¼ small red onion, finely chopped (25 g)
- ¼ cup fresh parsley, chopped (10 g)
- 2 tbsp fresh mint, chopped (5 g)
For the Dressing:
- 3 tbsp olive oil (45 ml)
- 2 tbsp lemon juice (30 ml)
- 1 tbsp red wine vinegar (15 ml)
- 1 tsp Dijon mustard (5 g)
- 1 clove garlic, minced
- Salt & pepper to taste
Directions:
- Prepare the Chickpeas: Drain and rinse the chickpeas under cold water. Pat them dry with a towel to help absorb the dressing and prevent the salad from getting soggy.
- Chop the Vegetables: Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion. Try to keep the pieces roughly the same size for better mixing and texture.
- Add the Fresh Herbs: Chop the parsley and mint. These herbs make the salad fresh and aromatic, complementing the chickpeas nicely.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, salt, and pepper. The dressing should have a tangy and fresh taste.
- Combine the Ingredients: In a large salad bowl, add the chickpeas, cucumber, tomatoes, red onion, parsley, and mint. Pour the dressing over the top and toss gently to coat everything well.
- Let It Rest (Optional): For more flavor, let the salad sit for 10–15 minutes. The chickpeas will soak up the dressing, enhancing the taste.
- Serve Fresh: Serve immediately or refrigerate for later. This salad stays fresh due to the sturdy chickpeas and crunchy vegetables.
How to Serve Fresh Chickpea Cucumber Tomato Salad
Serve this salad in a large bowl or on individual plates. It makes an excellent side for grilled meats or can be enjoyed on its own as a light lunch. To make it even more filling, consider adding feta cheese or avocado.
How to Store Fresh Chickpea Cucumber Tomato Salad
Store the salad in an airtight container in the refrigerator. It will keep well for up to three days. The flavors may continue to develop as it sits, but the vegetables may become softer over time.
Tips to Make Fresh Chickpea Cucumber Tomato Salad
- Rinse the Chickpeas Well: This helps to remove excess sodium and improves the salad’s texture.
- Use Fresh Herbs: Using fresh parsley and mint enhances the flavor. Dried herbs won’t achieve the same freshness.
- Cut Uniform Pieces: Ensuring your veggies are cut to a similar size helps with even mixing and presentation.
Variation
Feel free to add other ingredients such as bell peppers, avocados, or even some crumbled feta cheese for added flavor. You can also swap the dressing ingredients to fit your taste. For a spicy kick, add some red pepper flakes.
FAQs
Can I use dried chickpeas instead of canned?
Yes, but you will need to cook and soak the dried chickpeas beforehand.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free and perfect for those with gluten sensitivities.
How can I make this salad ahead of time?
You can make the salad a few hours before serving. Just keep it in the fridge, but avoid adding the dressing until you’re ready to serve to keep the vegetables crisp.
