Quick Chickpea Salad With Lemon Vinaigrette Recipe: A Fresh, Colorful Side or Light Main Dish

This chickpea salad is simple, flavorful, and made with everyday ingredients.

Ingredients

• 2 cans (400 g each) chickpeas, drained
• 1 cucumber, diced
• 200 g cherry tomatoes, halved
• 1 red onion, diced
• fresh parsley
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• salt and pepper

Instructions

1. Combine all the salad ingredients in a large bowl.
2. Whisk the dressing ingredients together and pour over the salad.
3. Toss gently and serve right away.

Tips

• Prep all your ingredients before you start so the cooking goes smoothly.
• Taste as you go and adjust the salt, acid, and seasoning at the end.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming hot.

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