Chickpeas are a hearty and flavorful protein we like to use when we make meat free meals. On hot days we don’t like to turn on the oven, so we turn to recipes like this one. Enjoy!
- 3 – 4 large heirloom tomatoes, chopped (Brandywine, Green Giants, and Cherokee Purple are great choices)
- 1 – 2 medium cucumbers, quartered lengthwise and chopped (with or without seeds, your choice)
- 1/2 a medium red onion or 2 – 3 green onions, cut into a small dice
- 1 jalapeno (optional), minced
- 14 oz dried chickpeas (we like dried organic black chickpeas), cooked and cooled to room temperature (or 2 cans rinsed and drained)
- 1 clove garlic, minced or pressed
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil (plus more for drizzling)
- Salt and pepper to taste
- Handful of fresh herbs, chopped (we like mint and parsley in this recipe)
Make the Salad
Take chopped tomatoes, cucumbers, onion and jalapeno (if using) and place into a large bowl, sprinkling with salt and tossing to coat. Add chickpeas, stirring gently to keep them intact. Salt and drizzle with olive oil.
Make the Dressing
Take a small mason jar with a lid (any container with a tight lid will work here) and place the minced garlic, lemon juice, olive oil, and salt and pepper. Shake vigorously. Take off the lid and taste a bit to see if it needs more of any of the ingredients. Adjust to taste.
Combine and Finish
Pour the dressing onto the salad. Top with chopped fresh herbs and toss gently. Taste and adjust with salt and pepper as you like.
*This recipe can be changed in so many ways. Add feta or queso fresco if you’d like some more protein (although the chickpeas do offer plenty). If you don’t have lemon, use lime or red wine vinegar. Cook up couscous or quinoa and add to the salad or make grain bowls. Make this your own and have fun!