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Samantha Jones

Refreshing Chickpea Party Salad Recipe

A quick, zesty chickpea salad with crisp cucumbers, juicy cherry tomatoes, and aromatic herbs in a zingy lemon dressing. Perfect for buffets, summer meals, or picnics, this crowd-pleaser is protein-packed and effortlessly satisfying.
Rezept drucken Pin Recipe
Vorbereitungszeit 15 Minuten
Gesamtzeit 15 Minuten
Portionen: 4 servings
Gericht: Pinterest
Küche: Mediterranean
Kalorien: 250
Ingredients Method Notes

Zutaten
  

  • 400g canned chickpeas (drained and rinsed)
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 small red onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 medium cucumber (peeled, seeded, and diced)
  • 1 cup cherry tomatoes (halved)
  • 1/4 cup chopped fresh parsley or dill
  • Salt and pepper to taste
  • Optional: 2 tablespoons tahini (for a creamier texture)

Method
 

  1. 1. In a large mixing bowl, whisk together olive oil, lemon juice, red onion, garlic, salt, and pepper.
  2. 2. Add chickpeas to the bowl and mix thoroughly to coat with the dressing.
  3. 3. Let the chickpeas marinate for 15 minutes while preparing the fresh vegetables.
  4. 4. Stir in diced cucumber, halved cherry tomatoes, and chopped fresh herbs.
  5. 5. For best flavor, refrigerate the salad for at least 1 hour before serving.

Notizen

Tahini adds a rich, nutty depth—omit if nut allergies are a concern.
Marination enhances flavor absorption.
Store leftovers in an airtight container in the fridge for 2-3 days.
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