Chickpea Salad with Tomatoes and Cucumbers
Prep time
Total time
A simple yet flavorful salad that's perfect for summer or anytime you need a delicious vegetarian side dish.
Recipe type: salad
Cuisine: Greek
Serves: 4-6 servings
  • Juice of 1 small lemon
  • 3 Tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 cups cooked chickpeas (a.k.a garbanzo beans)
  • 2 cups halved grape tomatoes
  • 2 cups diced cucumber
  • ½ cup chopped flat leaf parsley
  1. Whisk lemon juice, olive oil, salt and pepper together in the bottom of a large bowl.
  2. Add remaining ingredients and toss gently to coat. Serve at room temperature.
  3. Store any uneaten salad in an airtight container in the fridge for up to 3 days.
Recipe by Eating Made Easy at