Easy Chickpea Cucumber Salad
Equipment
- Large mixing bowl
- Sharp knife and chopping board
- Microplane
- Citrus juicer
- Measuring spoons
Ingredients
- 15-ounce can chickpeas drained and rinsed
- ½ English cucumber diced
- 1 cup cherry or grape tomatoes halved
- ½ red onion finely diced
- ¼ cup fresh parsley finely chopped
- 1 lemon zested and juiced
- 3 tbsp olive oil
- 1 garlic clove grated
- ½ tsp teaspoon dried oregano
- ¼ tsp salt
- freshly ground black pepper to taste
Instructions
- Add the chickpeas, cucumber, tomatoes, parsley, red onion, olive oil, lemon zest, lemon juice, grated garlic, oregano, salt, and pepper to a large mixing bowl.
- Mix everything together until the vegetables and chickpeas are evenly coated in the lemon dressing.
- Let the salad sit for at least 10 minutes before serving. This helps the chickpeas soak up the dressing and brings the flavors together.
- Serve chilled or at room temperature.
Cost: $4.47 / $1.12 per serving