Description

This refreshing Chickpea and Cucumber Summer Salad combines crunchy cucumbers, plump chickpeas, and vibrant cherry tomatoes, all tossed in a zesty lemon dressing. Ideal for warm summer days, this lightweight yet satisfying dish serves as both a nourishing main course and a delightful side for barbecues. Packed with flavor and nutrients, it's sure to delight your taste buds while keeping you cool.

Ingredients

Scale

1 can (15 oz) chickpeas, drained and rinsed
1 large English cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1/2 cup crumbled feta cheese (optional)
Salt and pepper to taste

Instructions

Rinse and drain the chickpeas thoroughly.
Chop the cucumber, cherry tomatoes, and red onion into bite-sized pieces.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until well combined.
In a large bowl, combine the chickpeas, chopped vegetables, feta cheese (if using), and drizzle the dressing over the top. Toss gently until evenly mixed.
Chill the salad in the refrigerator for at least 30 minutes before serving to enhance flavors.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No cooking required
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (240g)
Calories: 220
Sugar: 3g
Sodium: 300mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 8g
Cholesterol: 10mg

Keywords: Customize with bell peppers or avocado for added texture. For a herbaceous twist, try adding fresh dill or parsley. Store leftovers in an airtight container for up to three days; dress right before serving for optimal freshness.