Ingredients
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2 cans (15 ounces each) / (garbanzo beans), drained and rinsed ChickpeasFor the Salad
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1 / diced CucumberFor the Salad
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1 / diced Red bell pepperFor the Salad
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1/2 / finely chopped Red OnionFor the Salad
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1 cup / halved Cherry TomatoesFor the Salad
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1/4 cup / chopped Fresh parsleyFor the Salad
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1/4 cup / chopped (optional) Fresh cilantroFor the Salad
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1/4 cup / (optional, for added flavor) Feta cheeseFor the Salad
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Salt and pepper to tasteFor the Salad
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1/4 cup Extra-virgin olive oilFor the Dressing
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2 tablespoons / (about 1 lemon) Lemon juiceFor the Dressing
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2 cloves / minced GarlicFor the Dressing
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1 teaspoon Ground cuminFor the Dressing
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1/2 teaspoon PaprikaFor the Dressing
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Salt and pepper to tasteFor the Dressing
Directions
Instructions:
- In a large mixing bowl, combine the drained and rinsed chickpeas, diced cucumber, diced red bell pepper, chopped red onion, halved cherry tomatoes, fresh parsley, and optional fresh cilantro. Toss everything together gently.
- In a small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, ground cumin, paprika, and a pinch of salt and pepper to create the dressing.
- Pour the dressing over the salad ingredients and toss well to coat. Make sure all the ingredients are evenly coated with the dressing.
- If you’re using feta cheese, crumble it over the top of the salad and gently mix it in.
- Taste the salad and adjust the seasoning with more salt, pepper, or lemon juice if needed.
- Refrigerate the chickpea salad for at least 30 minutes before serving to allow the flavors to meld together.
- Serve your chickpea salad chilled and enjoy!
This chickpea salad is not only healthy but also versatile. You can customize it by adding other ingredients like olives, roasted red peppers, or avocado, depending on your preferences. It makes for a great side dish or a light and satisfying meal on its own.
