Description
A fresh and vibrant Chickpea Salad bursting with the flavors of grape tomatoes, cucumber, bell pepper, and herbs, dressed in a tangy lemon and red wine vinegar dressing with cumin. This easy no-cook salad features optional creamy avocado and is perfect for a light, nutritious meal or side dish.
Ingredients
Scale
Vegetables and Herbs
- 2 cups grape tomatoes, halved
- 2 cups diced cucumber
- ¾ cup diced green bell pepper
- ½ cup chopped fresh parsley
- ¼ cup finely diced red onion
- 1 avocado (optional)
Legumes
- 1 (15.5 ounce) can chickpeas, drained and rinsed
Dressing
- ½ lemon, juiced
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a medium bowl, combine the halved grape tomatoes, diced cucumber, drained chickpeas, diced green bell pepper, chopped parsley, and finely diced red onion.
- Prepare the Dressing and Mix: Add olive oil, red wine vinegar, cumin, salt, and black pepper to the bowl. Toss the mixture well to ensure the salad is evenly coated with the flavorful dressing.
- Add Avocado and Lemon Juice: If using avocado, cut it into cubes and place them in a small bowl. Squeeze the juice of half a lemon over the avocado and gently stir to prevent browning. Then, add the avocado and its lemon juice to the salad. If not using avocado, squeeze 1 to 2 tablespoons of lemon juice directly over the salad and toss to combine.
- Chill the Salad: Refrigerate the salad for at least one hour before serving to allow the flavors to meld and the salad to cool for a refreshing taste.
Notes
- For added texture and flavor, consider topping with crumbled feta or toasted nuts like pine nuts or almonds.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing.
- The salad keeps well in the fridge for up to 2 days but is best eaten fresh.
- To keep avocado from browning longer, toss it with the lemon juice immediately and add to the salad just before serving if refrigerating longer.
