Lemon Chickpea Salad with Cucumber and Parsley (Print Version)
Canned chickpeas, cucumber, cherry tomatoes and parsley tossed in a lemon, olive oil and cumin dressing. A no-cook side dish for four.
# Ingredients:
01 -
1 can (400 g) cooked chickpeas, drained and rinsed (approximately 240 g drained)
02 -
1 medium cucumber, diced
03 -
150 g cherry tomatoes, halved
04 -
3 tablespoons chopped flat-leaf parsley
05 -
2 tablespoons olive oil
06 -
1 1/2 tablespoons fresh lemon juice
07 -
1/4 teaspoon ground cumin
08 -
1/4 teaspoon salt
09 -
1/8 teaspoon ground black pepper
# Instructions:
01 -
Drain the canned chickpeas into a colander and rinse them. Let them drain thoroughly, then gently pat away excess moisture with a clean kitchen towel.
02 -
Wash the cucumber and cherry tomatoes. Dice the cucumber into bite-sized pieces and halve the tomatoes. If the cucumber has a very watery seed center, scoop out that soft center before dicing.
03 -
Wash and dry the parsley. Finely chop enough leaves and tender stems to measure 3 tablespoons, removing any thick or tough stems.
04 -
Put the olive oil, lemon juice, ground cumin, salt, and black pepper in a small bowl. Whisk until the dressing looks evenly combined.
05 -
Place the chickpeas, cucumber, tomatoes, and parsley in a large mixing bowl. Stir gently to distribute the vegetables without crushing the tomatoes.
06 -
Pour the dressing over the salad and toss gently until everything is lightly coated. Divide into four side-dish portions and serve.