Chickpea Cucumber Lunch (Printable Version)
Chickpeas, cucumbers, and tomatoes tossed with fresh lemon and herbs for a cheerful, light meal.
# What You'll Need:
→ Salad Base
01 -
3 tablespoons chopped parsley, fresh
02 -
1/4 cup diced red onion
03 -
1 1/4 cups Roma tomatoes, chopped (about 2)
04 -
2 cups English cucumber, cut up (about 2/3 of a medium one)
05 -
1 (15 oz) can chickpeas, rinsed off and drained well
→ Dressing
06 -
Salt plus fresh cracked black pepper, add as much as you like
07 -
1 teaspoon Italian seasoning
08 -
1 1/2 teaspoons garlic, finely chopped
09 -
2 tablespoons lemon juice, right from the fruit
10 -
1/4 cup extra virgin olive oil
→ Optional Additions
11 -
1/4 cup sliced black or Kalamata olives
12 -
3/4 cup quinoa, already cooked
13 -
1 avocado, cut into cubes
14 -
1 (5 oz) can tuna in water, drained really well
15 -
1/3 cup feta cheese, crumbled
# Step-by-Step Guide:
01 -
Pop the salad on plates to eat right away, or stash it in the fridge for a few hours if you prefer it cooled a bit.
02 -
Drizzle the dressing over your bowl of veggies and chickpeas. Use a big spoon to gently mix until every bite is coated. Taste and see if you want more salt or pepper.
03 -
Grab a cup or small bowl. Whisk olive oil, lemon juice, minced garlic, Italian seasoning, salt, and pepper until it looks all blended and smooth.
04 -
Put parsley, red onion, tomatoes, cucumber, and chickpeas into a very big bowl and get them ready for mixing.
# Additional Notes:
01 -
You can use garden cucumbers if you peel them. Grape tomatoes work too if you swap them for the Roma tomatoes.
02 -
If you don't have lemon juice, splash in red or white wine vinegar for a change in flavor.
03 -
This salad holds up fine in the fridge for a few days, but it's best if eaten just a little while after making.