Hearty Mediterranean Chickpea Salad (Vegan & Gluten-Free)

Ingredients

• 2 cans (15 oz/425g each) chickpeas, rinsed and drained
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved or quartered
• 1/2 red onion, finely chopped
• 1 red bell pepper, diced
• 1/2 cup fresh parsley, chopped
• For the Lemon Herb Vinaigrette:
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp red wine vinegar (optional, for extra tang)
• 1 tsp dried oregano
• 1/2 tsp garlic powder (or 1 clove minced fresh garlic)
• Salt and freshly ground black pepper to taste

Instructions

1. 1

   1. Prepare the Chickpeas: Open and drain the canned chickpeas. Rinse them thoroughly under cold running water until no foam appears, then let them drain well. This helps remove excess sodium and improves texture.

2. 2

   2. Chop Vegetables: Dice the cucumber and red bell pepper into bite-sized pieces. Halve or quarter the cherry tomatoes. Finely chop the red onion and fresh parsley. Ensure all vegetables are roughly the same size for even distribution in the salad.

3. 3

   3. Make the Vinaigrette: In a small bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar (if using), dried oregano, garlic powder (or minced fresh garlic), salt, and freshly ground black pepper until well emulsified and combined.

4. 4

   4. Combine and Toss: In a large mixing bowl, combine the rinsed chickpeas, diced cucumber, cherry tomatoes, chopped red onion, red bell pepper, and fresh parsley. Pour the prepared lemon herb vinaigrette over the salad ingredients.

5. 5

   5. Chill and Serve: Gently toss all the ingredients together until everything is evenly coated with the dressing. Taste and adjust seasoning as needed. For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!