Mediterranean Chickpea Tomato Cucumber Basil (Printable)
Chickpeas, tomatoes, cucumber and basil tossed in lemon-olive oil for a bright, gluten-free, vegan-friendly dish.
# List of ingredients:
→ Vegetables & Legumes
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 ½ cups cherry tomatoes, halved
03 - 1 large cucumber, diced
04 - ¼ small red onion, thinly sliced
05 - ½ cup fresh basil leaves, torn
06 - ¼ cup Kalamata olives, pitted and halved (optional)
→ Dressing
07 - 3 tbsp extra-virgin olive oil
08 - 1 ½ tbsp fresh lemon juice
09 - 1 tsp red wine vinegar
10 - 1 garlic clove, minced
11 - ½ tsp dried oregano
12 - Salt and freshly ground black pepper, to taste
→ Garnish (Optional)
13 - ¼ cup crumbled feta cheese (omit for vegan)
# Steps:
01 - In a large salad bowl, combine the drained chickpeas, halved cherry tomatoes, diced cucumber, thinly sliced red onion, torn basil leaves, and halved Kalamata olives if using.
02 - In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and freshly ground black pepper until fully emulsified.
03 - Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
04 - Taste the salad and adjust salt and pepper as needed to suit your preference.
05 - Top with crumbled feta cheese if desired, or omit to keep the salad vegan.
06 - Serve immediately at room temperature, or refrigerate 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 sane.
- The lemon oregano dressing tastes like something you would pay sixteen dollars for at a cafe.
- It actually tastes better after sitting in the fridge, making it the rare salad that survives tomorrow.
02 -
- Underdressing is the most common mistake, because chickpeas absorb more liquid than you expect, so be generous.
- Letting the salad sit for even fifteen minutes transforms it from good to unforgettable as the dressing soaks into every nook.
03 -
- Pat the chickpeas completely dry after rinsing, because excess water dilutes the dressing and nobody wants a watery salad.
- Use the flat side of your knife to smash the garlic before mincing, which releases more flavor than chopping alone ever could.