Easy Chickpea Salad
Ingredients
- 1 15 ounce can chickpeas rained and rinsed
- 1 cup cherry tomatoes halved
- ½ cucumber diced
- ¼ cup red onion diced
- ½ cup feta
- 2 tablespoons fresh parsley chopped
- 4 tablespoons olive oil
- Juice of ½ lemon
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
Instructions
Prep The Vegetables
- Halve the cherry tomatoes, dice the cucumber and red onion, and chop the fresh parsley. Drain and rinse the chickpeas thoroughly.
Combine the Salad Ingredients
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and feta cheese.
Make the Dressing
- In a separate small bowl or measuring cup, whisk together the olive oil, lemon juice, salt, pepper, and cumin until well combined.
Assemble the Salad
- Pour the prepared dressing over the salad ingredients and toss gently until everything is well coated. Sprinkle with chopped parsley and toss once more.
Store for Later
- If not serving immediately, transfer to a mason jar or an airtight container and refrigerate until ready to enjoy.
Notes
- To Boost Flavor: Let the salad sit for at least 30 minutes before serving to allow the flavors to meld together.
- For Better Texture and Flavor: Rinse canned chickpeas thoroughly to remove excess sodium and starch.
- For Softer Chickpeas: Lightly mash about a quarter of them with a fork before mixing with other ingredients.
- Meal Prep: This salad tastes even better the next day, making it perfect for meal prep.
- For A Warmer Flavor Profile: Try toasting the cumin seeds before grinding them for the dressing.