This Lemony Chickpea Salad features bright colors and equally bright flavors. A hearty recipe that is quick to assemble and loaded with healthy ingredients. This is a diary free recipe making it a perfect choice to bring to your next barbecue.
I have been spending a bit of time in the garden almost daily now, with the warmer weathers. The sunburn on my back can attest to the amount of sunshine we have been receiving here in Cincinnati. Though my garden is about half way planted, nothing is ready for harvest just yet.
But a quick trip to the local market was full of springtime goodies. I especially couldn’t resist the grape heirloom tomatoes. They were like a little basket of shiny gemstones tempting me to bring them home. I grabbed a few cucumbers, onions, garlic and herbs and new I had the makings of a great salad!
This is a great salad! I have made this recipe several times to enjoy as lunch or with dinner. It is so fresh and crunchy and the chickpeas add even more fiber and protein, making this a well rounded salad recipe. I can’t wait to bring it to our next barbecue, since there is no dairy it can sit out at room temperature for a time and keep just fine. If you have any leftovers, store them covered in the refrigerator.
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- Dressing:
- 3 tablespoon olive oil or avocado oil
- zest from 1 organic lemon
- 2 tablespoon freshly squeezed lemon juice
- 2 tablespoon fresh parsley, chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Salad:
- 1 can of chickpeas, drained and rinsed
- 16 grape tomatoes, quartered {I used heirloom mix]
- 2 small cucumbers, sliced and halved
- 1/4 cup chopped red onion
- 1 small garlic clove, minced
- Combine all ingredients in a bowl and whisk to combine, or add to a small mason jar place lid on jar and shake vigorously
- Combine chickpeas, tomato, cucumber, red onion and garlic in a large bowl. Pour dressing over top and gently toss to coat evenly. Cover and let salad sit for 30 minutes at room temperature
- Serve and enjoy!
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This was perfect for our family picnic today! I doubled the recipe, and replaced 1/2 the purple onion with 1/4 cup scallions (I needed to use them up!).
This recipe was a hit and I’m sure I’ll make it again!