Ingredients
– 2 cups grape tomatoes, halved
– 2 cups diced cucumber
– 15.5 ounces (1 can) chickpeas, drained and rinsed
– 3/4 cup diced green bell pepper
– 1/2 cup chopped fresh parsley
– 1/4 cup finely diced red onion
– Juice of 1/2 lemon
– 1/4 cup olive oil for the dressing
– 2 tablespoons red wine vinegar for the dressing
– 1/2 teaspoon cumin for the dressing
– 1/4 teaspoon salt for the dressing
– 1/4 teaspoon black pepper for the dressing
– 1 avocado optional
Instructions
1-In a medium bowl: combine the grape tomatoes, diced cucumber, drained chickpeas, diced green bell pepper, chopped fresh parsley, and finely diced red onion.
2-Add the olive oil: red wine vinegar, cumin, salt, and black pepper to the bowl. Toss everything well to ensure even coating.
3-If you’re using avocado: cut it into cubes and place it in a small bowl. Squeeze the juice from half a lemon over it and stir gently. If not, squeeze 1 to 2 tablespoons of lemon juice directly over the salad and toss again.
4-Refrigerate the salad: for at least one hour before serving to let the flavors blend.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧽 Rinse canned chickpeas well to reduce excess sodium.
🥒 Use thin-skinned cucumbers such as English or Persian to avoid peeling.
🌿 Feel free to substitute vegetables or herbs like red bell pepper, cilantro, or dill for variation.
- Prep Time: 20 minutes
- Chill: 1 hour
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 238
- Sugar: 3g
- Sodium: 259mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg