The Best Chickpea Salad with Tomatoes and Cucumbers

Crunchy chickpeas, crisp cucumbers, and juicy tomatoes, all tossed in a lemony dressing-this chickpea salad is perfect for spring and/or summer (or for any time of year for that matter)! This recipe was inspired by a salad created for me by a dear friend, who served it for lunch poolside. Whether you’re eating poolside, beachside, or table side, or enjoying this salad as a side or the main dish, I know that YOU WILL LOVE THIS SALAD!

Ingredients:

·  5 Persian cucumbers 

·  4 Roma tomatoes

·  2 cups canned chickpeas, drained

·  ½ medium red onion 

·  ⅓ cup fresh lemon juice

·  1 tbsp olive oil

·  ⅛ tsp salt

·  ⅛ tsp black pepper

Instructions:

1. Dice the cucumbers, tomatoes, and onion. 
2. In a medium bowl,  mix the chopped vegetables with chickpeas. Set aside.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
4. Pour dressing over vegetables and toss to coat thoroughly.
5. Refrigerate and allow to marinate for at least 30 minutes before serving.

Print Recipe

The Best Chickpea Salad with Tomatoes and Cucumbers

Crunchy chickpeas, crisp cucumbers, and juicy tomatoes, all tossed in a lemony dressing-this chickpea salad is perfect for spring and/or summer (or for any time of year for that matter)!

Course: Dinner, Lunch, Salad

Ingredients

• 5 Persian cucumbers 
• 4 Roma tomatoes
• 2 cups canned chickpeas, drained
• ½ medium red onion
• ⅓ cup fresh lemon juice
• 1 tablespoon olive oil
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper

Instructions

• Dice the cucumbers, tomatoes, and onion. 
• In a medium bowl,  mix the chopped vegetables with chickpeas. Set aside.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
• Pour dressing over vegetables and toss to coat thoroughly.
• Refrigerate and allow to marinate for at least 30 minutes before serving.