Lunch / Mediterranean-inspired
Chopped Chickpea and Tomato Salad
A sharp, crunchy chickpea salad with tomatoes, cucumber, herbs, and a lemony dressing.
Ingredients
Metric
- 2 cans chickpeas, drained
- 300 g tomatoes, chopped
- 1 cucumber, chopped
- 1 small red onion, finely diced
- 1 lemon
- 3 tbsp olive oil
- Handful parsley
- Salt and black pepper
US
- 2 cans chickpeas, drained
- 10.5 oz tomatoes, chopped
- 1 cucumber, chopped
- 1 small red onion, finely diced
- 1 lemon
- 3 tbsp olive oil
- Handful parsley
- Salt and black pepper
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Method
- Rinse chickpeas and let them drain well.
- Combine chickpeas, tomatoes, cucumber, onion, and parsley in a large bowl.
- Whisk lemon juice, olive oil, salt, and pepper.
- Pour over the salad and toss thoroughly.
- Leave for 10 minutes so the onion softens slightly.
- Taste again and add more lemon or salt before serving.
Substitutions
Chickpeas
white beans, butter beans
Parsley
coriander, mint, basil
Cucumber
celery, diced peppers
Storage and Reheating
- Best on the day it is made.
- Refrigerate for up to 2 days in a sealed container.
- Add herbs just before serving if making ahead.
FAQ
Can I make it more filling?
Add cooked rice, crumbled feta, or a tin of tuna.
How do I reduce the raw onion bite?
Soak the diced onion in cold water for 10 minutes, then drain.