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)!
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.