Chickpea Cucumber Tomato Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
1 (15 oz) can chickpeas, rinsed and drained
02 -
2 cups chopped English cucumber (approximately 2/3 of 1 medium)
03 -
1 1/4 cups chopped Roma tomatoes (about 2 medium)
04 -
1/4 cup chopped red onion
05 -
3 tablespoons chopped fresh parsley
→ Dressing
06 -
1/4 cup extra virgin olive oil
07 -
2 tablespoons fresh lemon juice
08 -
1 1/2 teaspoons minced garlic
09 -
1 teaspoon Italian seasoning
10 -
Salt and freshly ground black pepper, to taste
→ Optional Additions
11 -
1/3 cup crumbled feta cheese
12 -
1 (5 oz) can tuna in water, well drained
13 -
1 avocado, diced
14 -
3/4 cup cooked quinoa
15 -
1/4 cup sliced Kalamata or black olives
# Instructions:
01 -
Place chickpeas, chopped cucumber, Roma tomatoes, red onion, and parsley into a large mixing bowl.
02 -
In a liquid measuring cup, whisk together olive oil, lemon juice, minced garlic, Italian seasoning, salt, and freshly ground black pepper until emulsified.
03 -
Pour the prepared dressing over the chickpea mixture and toss thoroughly to ensure even coating. Adjust seasoning to taste.
04 -
Serve immediately at room temperature, or refrigerate and consume within a few hours for optimal texture.
# Notes:
01 -
Garden cucumbers can be used if peeled; grape tomatoes may substitute Roma tomatoes in equal measure.
02 -
Red or white wine vinegar may replace the lemon juice for a different flavor profile.
03 -
Salad maintains freshness for several days but offers optimal texture within hours of preparation.