Description
Vibrant chickpeas and crisp veggies are bathed in a zingy lemon-garlic dressing, offering a burst of fresh, herby flavors and a satisfying, protein-packed crunch in every chilled forkful.
Ingredients
- 1 can 15 oz chickpeas drained and rinsed
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1 clove garlic minced
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a small bowl whisk together lemon juice, olive oil, minced garlic, Dijon mustard, salt, and black pepper until well combined.
- In a large bowl combine chickpeas, diced cucumber, halved cherry tomatoes, chopped red onion, and fresh parsley.
- Pour the lemon garlic dressing over the chickpea mixture and toss gently to coat all ingredients evenly.
- Taste and adjust seasoning with additional salt or lemon juice if desired, then refrigerate for at least 15 minutes before serving.
Notes
- Use canned chickpeas for a quick and convenient base.
- Allow the salad to chill so flavors meld and deepen.
- Substitute parsley with cilantro or basil for a different herb profile.
- Store in an airtight container in the refrigerator for up to two days.