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Appetizer for 4

Chickpea Tomato Salad

This no-cook salad combines chickpeas, tomatoes, parsley, onion, lemon, garlic, oregano, and olive oil.

$1.33per serving $
15 minstart to table
4servings

MediterraneanVegetarianVeganDairy-freeGluten-freeBudgetAppetizersSide dishesLunchesSnacksNo-cookSpringSummer

Ingredients

  • 28 oz chickpeas
  • 7 oz grape tomatoes
  • 1/2 cup flat-leaf parsley
  • 1/4 cup red onion
  • 4 tbsp extra virgin olive oil
  • 3 tbsp lemon juice
  • 2 cloves garlic
  • 1/2 tsp dried oregano
  • 1 pinch dried parsley
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked pepper
  • 1 pinch cayenne pepper (optional)

Steps

  1. Drain and rinse the chickpeas, then place them in a large bowl.
  2. Halve the tomatoes and chop the parsley, onion, and garlic.
  3. Whisk the olive oil, lemon juice, oregano, dried parsley, salt, pepper, and cayenne in a small bowl.
  4. Add the tomatoes, herbs, onion, and garlic to the chickpeas.
  5. Pour in the dressing and toss gently, then rest the salad for five minutes.

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