Chickpea, Tomato and Cucumber Salad

Chickpeas are one of my favorite foods; I love them in most everything and also straight out of the can! This recipe is adapted from Food & Wine magazine. Because there are so few ingredients in this salad, it is important to have good quality tomatoes (preferably from the garden or your mom’s garden!).

2 cans chickpeas, rinsed (I think Goya are the best)
1 cup of diced tomatoes or halved cherry tomatoes
1/2 cup diced cucumber (seeded)
1/2 red onion, small diced
1 T veg oil
2 T fresh lemon juice
1 t ground cumin
1/8 t cayenne pepper (or more, to taste)

In a bowl, combine the lemon juice, oils and spices along with a generous pinch of salt and some freshly ground pepper. Add the diced onion and let it mellow in the dressing for about 10 minutes (I prepare the remaining ingredients during this time). Add the everything else and stir. SO SO easy! 

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