Bean Salad Chickpeas
A refreshing and nutritious dish with chickpeas, crisp vegetables, and a zesty dressing, perfect for a light lunch or as a side dish.
Ingrédients
Main Ingredients
- 1 can 1 can of chickpeas (15 oz), drained and rinsed
- 1 cup 1 cup cherry tomatoes, halved
- 1 1 cucumber, diced
- 1/4 cup 1/4 red onion, finely chopped
- 1/4 cup 1/4 cup parsley, chopped
Dressing Ingredients
- 2 tablespoons 2 tablespoons olive oil
- 1 tablespoon 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
Preparation
- Begin by gathering all your ingredients. Drain and rinse the can of chickpeas well to remove excess sodium.
- Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion and parsley.
Combine the Vegetables
- In a large bowl, combine the chickpeas, halved cherry tomatoes, diced cucumber, finely chopped red onion, and parsley.
- Mix gently to avoid mashing the chickpeas.
Make the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Dress the Salad
- Pour the dressing over the vegetable and chickpea mixture. Toss gently to ensure everything is coated evenly.
Let it Rest
- Allow the salad to sit for about 10 minutes before serving.
Serve
- Using a large serving spoon, transfer the Bean Salad Chickpeas to a platter or individual bowls.
- Enjoy it as is, or top it with additional parsley or a sprinkle of feta cheese for an extra touch.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is suitable for vegan and gluten-free diets. Serve fresh or chilled.