Description
Light, protein-packed Mediterranean chickpea salad featuring crisp cucumbers, sweet cherry tomatoes, briny olives, and a bright lemon-olive oil dressing. Perfect for a quick lunch or side dish.
Ingredients
Scale
- 1 cup cooked chickpeas
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ¼ cup sliced olives
- ¼ cup chopped fresh parsley
- 3 tbsp extra‑virgin olive oil
- Juice of one lemon
- Salt & pepper to taste
Instructions
- Rinse and drain chickpeas or cook dry chickpeas and let cool.
- Toss chickpeas with cucumber, tomatoes, onion, olives, and parsley in a bowl.
- Drizzle with olive oil and lemon juice.
- Season with salt and pepper.
- Fold to combine and let rest 10 minutes.
- Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean