Description
A vibrant and refreshing chickpea salad with zesty lemon and fragrant basil, perfect for summer gatherings or quick light meals.
Ingredients
Scale
- 2 cans chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/3 cup fresh lemon juice (about 2 large lemons)
- 2 tablespoons olive oil
- 1 teaspoon honey or maple syrup
- Salt to taste
- Pepper to taste
Instructions
- Combine the drained chickpeas, halved cherry tomatoes, diced cucumber, chopped red onion, and chopped basil leaves in a large mixing bowl.
- Whisk together the fresh lemon juice, olive oil, honey (or your choice of maple syrup), salt, and pepper until fully emulsified in a smaller bowl.
- Pour the zesty lemon dressing over your chickpea mixture and toss gently to ensure all ingredients are well-coated.
- Sprinkle feta on top and give everything one final gentle toss if you’re using it.
- Taste the salad and adjust the seasoning, adding more lemon juice, salt, or pepper as desired.
- Serve immediately or let it chill in the fridge for about 30 minutes to allow the flavors to meld beautifully.
Notes
For a vegan option, omit the feta or use a plant-based alternative. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg