A colorful and satisfying Mediterranean salad bursting with protein and flavor. Perfect for a light lunch or side dish, it comes together in minutes and tastes even better after a few hours of chilling in the refrigerator.
⏱️15 min
📊Easy
👥4 servings
🍽️Starter
vegetarianquickbudget-friendlylight
Ingredients
400 gcanned chickpeas
200 gcherry tomatoes
1 piècecucumber
1 piècered onion
30 gfresh parsley
4 cuillères à soupeolive oil
2 cuillères à soupefresh lemon juice
1 pincéesalt
1 pincéepepper
Instructions
1PREPARE THE CHICKPEAS: Drain the canned chickpeas thoroughly under cold running water, gently rubbing them between your hands to remove the starch and brine. This step is essential for achieving a light texture and better digestibility. Transfer them to a large salad bowl.
2CUT THE VEGETABLES: Wash and halve the cherry tomatoes. Peel the cucumber using a mandoline or vegetable peeler, then cut it into evenly sized dice for an attractive presentation. Peel the red onion and slice it very thinly, then let it sit in a little cold water for a few minutes to reduce its bitterness.
3ASSEMBLE THE SALAD: To the bowl with the chickpeas, add the tomatoes, cucumber, drained onion, and finely chopped parsley. Gently toss with a wooden spoon to avoid crushing the vegetables or chickpeas.
4PREPARE THE VINAIGRETTE: In a small bowl, pour the olive oil and fresh lemon juice. Whisk vigorously to create a smooth emulsion, then season generously with salt and pepper to taste. The classic ratio is one part lemon juice to four parts oil.
5SEASON AND REST: Pour the vinaigrette over the salad and toss carefully. Refrigerate for at least 30 minutes before serving, which will allow the flavors to meld together and the chickpeas to absorb the aromatic oils. You can prepare this salad the day before for even better results.