Description
A refreshing and colorful salad, perfect for potlucks or gatherings, featuring chickpeas and fresh vegetables.
Ingredients
Scale
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red onion, finely chopped
- 1 bell pepper, diced
- 1 can of chickpeas, rinsed and drained
- Fresh parsley, chopped
- Juice of 1 lemon
- Olive oil, to taste
- Salt and pepper, for seasoning
Instructions
- In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, diced bell pepper, and chickpeas.
- Toss in the chopped parsley; it adds a lovely pop of freshness—don’t skip this step, it matters more than people think!
- Drizzle with olive oil and squeeze the lemon juice over the mix. Season generously with salt and pepper.
- Gently toss all ingredients together until well coated.
- Let the salad sit for about 10 minutes to allow the flavors to meld, or dig in right away if you’re impatient (I won’t judge!).
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For best freshness, add dressing right before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: salad, chickpea salad, potluck side dish, healthy salad, easy recipe