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Refreshing Mediterranean Chickpea Salad

A vibrant and flavorful salad featuring hearty chickpeas mixed with crisp vegetables, bright herbs, and a tangy dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 can (15 oz) chickpeas, drained and rinsed Use canned chickpeas for convenience.
  • 1 medium cucumber, diced Choose firm, fresh cucumbers.
  • 1 medium bell pepper (red or yellow), diced Pick a vibrantly colored bell pepper.
  • 1/2 large red onion, finely chopped Cut uniformly for even flavor distribution.
  • 1 cup cherry tomatoes, halved Ripe tomatoes work best.
  • 1/4 cup fresh parsley, chopped Adjust based on taste.
  • Juice of 1 medium lemon Freshly squeezed preferred.
  • 3 tablespoons olive oil Can be substituted with avocado oil.
  • to taste Salt and pepper Season according to preference.

Method
 

Preparation
  1. Drain and rinse the chickpeas under cold water until clean.
  2. Dice the cucumber and bell pepper, and finely chop the red onion.
  3. Halve the cherry tomatoes gently to avoid making them watery.
Mixing
  1. In a large bowl, combine chickpeas, diced cucumbers, bell peppers, onions, and halved tomatoes.
  2. Mix gently to avoid mushing the ingredients.
Dressing
  1. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until emulsified.
  2. Pour the dressing over the salad and toss to coat.
Serving
  1. Serve immediately for the best fresh flavors, or chill briefly if preferred.

Notes

Store the salad in an airtight container in the fridge for up to three days. For meal prep, keep the dressing separate until serving to avoid sogginess.