Mediterranean Chickpea Tomato Basil Cucumber (Printable)
Refreshing Mediterranean-style salad with chickpeas, tomatoes, cucumber, and basil in lemon dressing.
# List of ingredients:
→ Vegetables & Legumes
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 large cucumber, diced
04 - 1/4 small red onion, finely sliced
05 - 1/2 cup Kalamata olives, pitted and sliced
→ Fresh Herbs
06 - 1/3 cup fresh basil leaves, torn or thinly sliced
07 - 2 tablespoons fresh parsley, chopped
→ Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon red wine vinegar
11 - 1 garlic clove, minced
12 - 1/2 teaspoon dried oregano
13 - Salt and freshly ground black pepper, to taste
→ Optional Additions
14 - 1/3 cup crumbled feta cheese (omit for vegan)
15 - 1/4 cup pine nuts or toasted sunflower seeds
# Steps:
01 - In a large salad bowl, combine the drained chickpeas, halved cherry tomatoes, diced cucumber, finely sliced red onion, sliced Kalamata olives, torn basil leaves, and chopped parsley.
02 - In a small bowl or Mason jar, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, and dried oregano. Season generously with salt and freshly ground black pepper.
03 - Pour the prepared dressing over the salad mixture and toss gently until all ingredients are evenly coated.
04 - If desired, sprinkle crumbled feta cheese and pine nuts or toasted sunflower seeds over the top of the salad.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld together before serving.
# Expert Advice:
01 -
- Zero cooking required, which means your kitchen stays cool and you get to eat in under twenty minutes.
- The lemon oregano dressing seeps into the chickpeas overnight and turns leftovers into something even better than day one.
02 -
- Do not dress the salad more than a few hours ahead or the cucumber will weep water and dilute everything into a soggy mess.
- Letting the dressed salad sit for thirty minutes in the refrigerator before eating changes the flavor dramatically for the better.
03 -
- Pat the chickpeas completely dry with a clean towel after rinsing so the dressing coats them instead of sliding off on a layer of canning liquid.
- Make double the dressing and keep the extra in a jar in the fridge for quick salads all week long.