Greek Chickpea Salad
Summer is here, which means greater cravings and more accessibility to fresh, in-season produce! This chickpea salad is light, refreshing, and has subtle crunches from the cukes. The juicy tomatoes and citrusy zing bring such vibrancy to any dish served alongside it.
Ingredients:
2 cups/1 can chickpeas, drained
1.5 cups persian cucumbers (about 2 medium-sized cukes)
1 cup hierloom tomatoes
1/2 cup red onion
juice of 1 lemon
1 tsp minced garlic
a few dashes of pink salt + pepper
Directions:
Using a large chef’s knife, finely diced the cucumbers, tomatoes, and onions. Add the chickpeas, cucumbers, tomatoes, and onions to a mixing bowl. Squeeze in the lemon juice, and add the three seasonings.
Stir everything well. Place this in the fridge for at least 30 minutes to let the flavors soak in and so it can chill.
Enjoy! Store leftovers, if any, in an airtight container in the fridge for up to about 10 days.
