Middle Eastern · Lunch
Chickpea and Tomato Salad
A room-temperature salad of cooked chickpeas tossed with tomato, cucumber, red onion, and parsley, dressed with olive oil, lemon juice, and cumin. Feta is crumbled over the top for salt and creaminess, finished with a scatter of sumac. Served with a lemon wedge.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
388Calories
18.1gProtein
18.4gFat
41.9gCarbs
9.1gSugar
14.6gFiber
794mgSodium
38mgChol
6.6gSat Fat
720mgPotassium
230mgCalcium
3.9mgIron
0.2mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
mediterranean
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Drain and rinse chickpeas in a colander, pat dry, then dice tomato and cucumber into small even pieces and mince red onion.
2
Build
In a mixing bowl, toss chickpeas with tomato, cucumber, red onion, and parsley until evenly combined.
3
Whisk
In a small bowl, whisk olive oil, lemon juice, cumin, and salt together until uniform, about 20 seconds.
4
Toss
Pour dressing over the chickpea mixture and toss gently until every piece glistens with no dry patches remaining.
5
Plate
Transfer salad to a plate, scatter feta and sumac over top, and serve with lemon wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g cooked chickpeas
- 22 small tomato (about 100g)
- 11 cucumber (about 80g)
- 4 tbsp4 tbsp red onion
- 4 tbsp4 tbsp parsley
- 3 oz86g feta
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp sumac
- 1/4 tsp1/4 tsp salt
- 22 lemon wedge, to serve
