Mediterranean Chickpea Tomato Cucumber Basil (Print Version)
Fresh chickpea salad with tomatoes, cucumbers, and basil in a zesty lemon dressing.
# List of Ingredients:
→ Vegetables and Legumes
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 cups cherry tomatoes, halved
03 - 1 large cucumber, diced
04 - 1/4 red onion, thinly sliced
05 - 1/4 cup fresh basil leaves, torn
→ Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 2 tbsp fresh lemon juice
08 - 1 clove garlic, minced
09 - 1/2 tsp sea salt
10 - 1/4 tsp freshly ground black pepper
→ Optional Additions
11 - 1/4 cup crumbled feta cheese (omit for vegan variation)
12 - 1/4 cup pitted Kalamata olives, sliced
# Step-by-step Instructions:
01 - In a large salad bowl, combine the drained chickpeas, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and torn basil leaves.
02 - In a small bowl or mason jar, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, sea salt, and freshly ground black pepper until emulsified.
03 - Pour the prepared dressing over the salad ingredients and toss gently until everything is evenly coated.
04 - Fold in the crumbled feta cheese and sliced Kalamata olives if desired, tossing once to distribute.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld together before serving.
# Expert Advice:
01 -
- This is the salad that saves you on a Tuesday when cooking feels impossible and takeout is calling your name.
- It gets better as it sits in the fridge, so making extra is never a mistake you will regret.
02 -
- Underdressed salad is fixable but overdressed is a soggy mess, so start with less dressing than you think you need and add more at the end.
- Dried chickpeas from scratch taste noticeably better than canned if you have the time to soak and simmer them the night before.
03 -
- Pat the chickpeas completely dry after rinsing them because excess water dilutes the dressing and nobody wants a watery salad.
- Letting the salad rest at room temperature for fifteen minutes before serving brings out the flavors far more than serving it ice cold straight from the fridge.