Chickpea Cucumber Bowl (Printable Version)
# What You'll Need:
→ Salad Base
01 -
3 tablespoons chopped fresh parsley
02 -
1/4 cup chopped red onion
03 -
1 1/4 cups chopped Roma tomatoes, about 2 medium ones
04 -
2 cups diced English cucumber, roughly two-thirds of one
05 -
1 can chickpeas (15 oz), rinsed and drained
→ Dressing
06 -
Salt and cracked black pepper, sprinkle as you like
07 -
1 teaspoon Italian blend seasoning
08 -
1 1/2 teaspoons garlic, finely chopped
09 -
2 tablespoons fresh lemon juice
10 -
1/4 cup good olive oil
→ Optional Additions
11 -
1/4 cup pitted Kalamata or black olives, sliced
12 -
3/4 cup quinoa, cooked and cooled
13 -
1 avocado, cubed
14 -
1 (5 oz) can tuna in water, fully drained
15 -
1/3 cup feta cheese, crumbled
# Steps to Follow:
01 -
You can eat right away at room temp, or chill for a couple of hours to get the best crunch.
02 -
Add your dressing straight on top of the salad, toss it all around to coat everything well. Taste and tweak seasoning if you want.
03 -
Grab a measuring cup and whisk olive oil, lemon juice, garlic, Italian herbs, salt, and pepper until blended and smooth.
04 -
In a big bowl, dump in the chickpeas, cucumber pieces, tomato chunks, onion, and parsley to get started.
# Additional Tips:
01 -
You can use regular garden cucumber if you peel it, and swap in grape tomatoes for Roma if that's what you have.
02 -
Want a different punch? Try white or red wine vinegar instead of lemon juice.
03 -
This keeps in the fridge several days, but texture's best the first few hours.