Chickpeas, tomatoes, cucumber, and red onion make up the base of this chilled salad. A Dijon and red-wine-vinegar dressing ties the vegetables together, while feta remains optional.
Ingredients
- 2 cups canned chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Dress and chill
- Combine the drained chickpeas, cherry tomatoes, diced cucumber, red onion, parsley, and optional feta in a large bowl.
- In a small bowl, whisk the olive oil with the red wine vinegar and Dijon mustard. Season the dressing with salt and pepper.
- Pour the dressing over the chickpea mixture. Toss until the chickpeas and vegetables are evenly coated.
- Cover and refrigerate the salad for at least 30 minutes so the flavors can come together.
- Give the salad another gentle toss before serving it on its own or as a side dish.
Rinsing and draining the canned chickpeas before they enter the bowl prevents canning liquid from diluting the dressing. Cut the cucumber and onion into pieces that can be picked up easily with the chickpeas.
