Mediterranean Chickpea Tomato Cucumber Basil (Printable)
Fresh Mediterranean chickpea salad with tomatoes, cucumber, and basil in a bright lemon garlic dressing.
# List of ingredients:
→ Vegetables
01 - 1 (15 oz) can chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/4 cup red onion, thinly sliced
05 - 1/4 cup Kalamata olives, pitted and sliced (optional)
→ Fresh Herbs
06 - 1/2 cup fresh basil leaves, roughly chopped
07 - 2 tbsp fresh parsley, chopped
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - 1 tbsp fresh lemon juice
10 - 1 tsp red wine vinegar
11 - 1 clove garlic, minced
12 - 1/2 tsp sea salt
13 - 1/4 tsp black pepper
→ Optional Additions
14 - 1/4 cup crumbled feta cheese (omit for vegan option)
# Steps:
01 - In a large salad bowl, combine the drained chickpeas, halved cherry tomatoes, diced cucumber, thinly sliced red onion, sliced Kalamata olives if using, chopped basil, and parsley.
02 - In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, sea salt, and black pepper until well emulsified.
03 - Pour the dressing over the salad ingredients and toss gently to combine, ensuring all vegetables are evenly coated.
04 - Taste the salad and adjust the salt and pepper as needed to suit your preference.
05 - If using, sprinkle crumbled feta cheese over the top just before serving. Serve immediately or chill for 30 minutes to allow the flavors to meld together.
# Expert Advice:
01 -
- Zero cooking required, which means your kitchen stays cool and you stay happy on blazing days.
- The dressing doubles as a marinade for grilled vegetables if you end up with leftovers.
- It travels beautifully to picnics and potlucks without wilting or getting soggy.
02 -
- Underripe tomatoes will make the entire salad taste flat so wait for peak season or roast them briefly first.
- Leaving the dressing separate until the last minute is the difference between a vibrant salad and a soupy one if you are prepping ahead.
03 -
- Pat the chickpeas completely dry with a clean towel after rinsing or the dressing will slide right off them.
- Letting the salad sit for thirty minutes in the fridge before eating transforms it from good to the thing everyone asks you to bring.