Description
A refreshing and healthy Bean Salad featuring chickpeas, cherry tomatoes, cucumber, and red onion, tossed in a zesty lemon-olive oil dressing. Perfect as a light meal or side dish, and ready in just 15 minutes.
Ingredients
Scale
Salad Ingredients
- 1 can of chickpeas (15 oz), drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup parsley, chopped
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix the drained chickpeas, halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped parsley until evenly distributed.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until fully emulsified to create a tangy dressing.
- Toss the Salad: Pour the prepared dressing over the salad ingredients and toss gently to ensure everything is evenly coated with the dressing.
- Let It Rest: Allow the salad to sit for 10 minutes at room temperature to let the flavors meld together, enhancing the overall taste before serving.
Notes
- For extra freshness, use ripe cherry tomatoes and crisp cucumbers.
- Adjust lemon juice and seasoning to taste for desired tanginess and saltiness.
- This salad can be refrigerated for up to 2 days; flavors will deepen over time.
- Add feta cheese or olives for a Mediterranean twist if desired.
- For a spicier kick, add a pinch of crushed red pepper flakes.
