Mediterranean Chickpea Tomato Basil Cucumber Salad (Printable)
Vibrant chickpea salad with tomatoes, cucumber, and fresh basil in lemon dressing.
# List of ingredients:
→ Vegetables & Legumes
01 - 1 (15 oz) can chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 large cucumber, diced
04 - 1/4 small red onion, thinly sliced
→ Herbs
05 - 1/2 cup fresh basil leaves, torn or chopped
06 - 2 tbsp fresh parsley, chopped
→ Dressing
07 - 3 tbsp extra-virgin olive oil
08 - 2 tbsp fresh lemon juice (about 1 lemon)
09 - 1 tsp red wine vinegar
10 - 1 garlic clove, minced
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper
→ Optional Additions
13 - 1/4 cup Kalamata olives, pitted and sliced
14 - 1/4 cup feta cheese, crumbled (omit for vegan)
# Steps:
01 - In a large salad bowl, toss together the drained chickpeas, halved cherry tomatoes, diced cucumber, thinly sliced red onion, torn basil leaves, and chopped parsley.
02 - In a small bowl, whisk the extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, sea salt, and black pepper until the mixture is fully emulsified and smooth.
03 - Pour the dressing over the salad and toss gently to coat all ingredients evenly, ensuring the chickpeas and vegetables are well combined.
04 - If desired, fold in the sliced Kalamata olives and crumbled feta cheese, then toss once more to distribute evenly throughout the salad.
05 - Taste the salad and adjust the salt and pepper as needed. 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 happy on blazing afternoons.
- Every single ingredient pulls its weight, nothing is there just for looks.
- It travels beautifully to picnics and potlucks without wilting or getting soggy.
- The dressing doubles as a marinade for almost any grilled vegetable you can think of.
02 -
- Do not dress the salad more than two hours ahead or the cucumber will weep and dilute everything into a watery mess.
- Letting the dressed salad chill for 30 minutes is not optional in my kitchen, because that resting time transforms good into unforgettable.
- Check canned chickpea labels carefully if cooking for someone with allergies, as cross contamination in processing facilities is common.
03 -
- Pat the chickpeas completely dry with a clean towel after rinsing, because excess moisture is the enemy of a well dressed salad.
- Use your best olive oil here since there is nowhere for it to hide, and you will taste every nuance.