A vibrant blend of cucumber, chickpeas, tomatoes, and fresh herbs with a tangy lemon-mint dressing.
# What You Need:
→ Vegetables
01 - 2 medium cucumbers, diced
02 - 1 small red onion, finely chopped
03 - 1 cup cherry tomatoes, halved
04 - 1/4 cup fresh mint leaves, chopped
05 - 1/4 cup fresh parsley, chopped
→ Legumes
06 - 1 can (15 oz) chickpeas, drained and rinsed
→ Dressing
07 - Juice of 1 large lemon (about 3 tablespoons)
08 - 3 tablespoons extra-virgin olive oil
09 - 1 clove garlic, minced
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
# Step-by-Step:
01 - In a large mixing bowl, combine the diced cucumbers, chopped red onion, halved cherry tomatoes, drained chickpeas, chopped mint, and chopped parsley.
02 - In a small bowl, whisk together the lemon juice, olive oil, minced garlic, sea salt, and black pepper until emulsified.
03 - Pour the dressing over the salad ingredients and toss gently to coat evenly.
04 - Taste the mixture and adjust the seasoning with additional salt or pepper if necessary.
05 - Refrigerate the salad for 10 minutes to allow the flavors to meld, or serve immediately if preferred.
