Ingredients
- Boiled Chickpea 1 cup
- 2 Diced Cucumbers
- 1 Diced Tomato
- ½ Diced Yard-long cucumber
- 1 onion
- Olive Oil 2 tbsp
- Lemon juice 4 tbsp
- Salt ½ tsp
- Pepper ½ tsp
- Chilli flakes ½ tsp
- Coriander Leaves 1 tbsp
Ingredient Image
Why You'll Want This Again
This salad is packed with protein and fiber, making it both satisfying and nutritious. It’s fresh, colorful, and easy to customize with your favorite veggies or dressings. Plus, it’s a great option for a quick meal that keeps you energized throughout the day.
Cooking Hints
- Rinse canned chickpeas well to reduce sodium and improve flavor.
- Use fresh herbs like parsley or cilantro to brighten up the salad.
- For extra texture, toast some nuts or seeds and sprinkle them on top.
- Use fresh herbs like parsley or cilantro to brighten up the salad.
- For extra texture, toast some nuts or seeds and sprinkle them on top.
Step 1
Combin the boiled chickpeas, diced cucumbers, tomatoes, yard-long cucumber, and onion in a large bowl.
Step 2
In a small bowl, whisk together some oil, lemon juice, salt, pepper, and chili flakes.
Step 3
Toss in the chopped coriander leaves and mix the dressing well.
Step 4
Pour the dressing over the chickpea and veggie mix.
Step 5
Give everything a good toss to make sure all the flavors come together.
Step 6
Taste and adjust the seasoning if needed, then serve and enjoy!
Perfect Side Pairings
Serve this salad chilled or at room temperature. It pairs well with warm pita bread or as a side to grilled chicken or fish. You can also enjoy it inside a wrap for a tasty lunch on the go.
Reheating And Storage
Keep the salad in an airtight container in the fridge for up to three days. If the dressing has been mixed in, stir well before serving as ingredients may settle or release liquid over time. Add any crunchy toppings just before eating to maintain their texture.
