Mediterranean Chickpea Salad
A fresh and nutritious salad with crispy vegetables
- Prep time: 45 minutes
- Cook time: 0 minutes
This colorful and refreshing chickpea salad is perfect for a light lunch or a flavorful side dish. Rich in plant-based proteins and fresh vegetables, it comes together in no time and will delight your taste buds with its lemon vinaigrette.
Ingredients
-
chickpeas
-
roma tomatoes
-
red onions
-
cucumber
-
clove of garlic
-
olive oil
-
lemon
pressé -
pepper
-
salt
Recipe steps
Prepare the vegetables
Drain and rinse the chickpeas. Dice the Roma tomatoes, peel and chop the cucumber, slice the red onion and green onions, then finely chop the garlic.
Combine the ingredients
In a large salad bowl, mix the chickpeas, tomatoes, red onion, cucumber, garlic, and green onions.
Season the salad
Add the lemon juice and olive oil. Season with pepper and salt to taste, then mix all ingredients well.
Tips and variations
- For more flavor, let the salad marinate in the refrigerator for 30 minutes before serving.
- Add fresh herbs like parsley, mint, or cilantro for even more freshness.
- You can replace the red onion with shallot for a milder flavor.
Anti-waste tips
Don’t throw away the chickpea water (aquafaba)! You can use it to replace eggs in your baking recipes or to make vegan chocolate mousse.
Save the green onion tops to flavor your broths or soups.
Leftovers from this salad keep for 2-3 days in the refrigerator and can be used as a filling for wraps or toast.
