Ingredients
1 (15-ounce) can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 English cucumber, diced
1/4 red onion, finely chopped
1/4 cup fresh parsley, chopped
2 garlic cloves, minced
Juice of 2 lemons
2 tablespoons olive oil
1 teaspoon oregano
Salt and pepper to taste
1 tablespoon honey or maple syrup (optional for sweetness)
Instructions
Peel and rinse chickpeas, patting dry if desired.
Deseed cucumber and dice cherry tomatoes.
Chop red onion and parsley.
In a large bowl, whisk together lemon juice, olive oil, garlic, oregano, salt, pepper, and honey (if using).
Combine chickpeas, cucumber, tomatoes, red onion, and parsley in the bowl.
Pour dressing over salad and toss to coat. Refrigerate for 15 minutes before serving to allow flavors to meld.
Notes
For best texture, use cold chickpeas straight from the can.
Optional: Add feta cheese for a protein boost or torn pita croutons for crunch.
Store in an airtight container for up to 3 days; flavor improves overnight.
- Prep Time: 15
- Category: Mediterranean Mornings
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg