Fresh, bright, and straightforward to put together, Chickpea Tomato Cucumber Salad is a Continental salad made with cooked chickpeas, diced tomato, and diced cucumber in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: Not specified
- Total time: 15 minutes
- Yield: 2
- Category: Salad
- Cuisine: Continental
Ingredients
- 1.25 cups cooked chickpeas
- 3/4 cup diced tomato
- 2/3 cup diced cucumber
- 1/2 cup diced celery
- 1/4 cup pomegranate arils
Dressing
- 3 tablespoons olive oil
- 2.5 teaspoons red wine vinegar
- 2 teaspoons maple syrup
- 1 large garlic clove (minced)
- 10-15 basil leaves (finely chopped, I used small basil leaves)
- salt (to taste)
- black pepper (to taste)
Method
- To a large bowl, add chickpeas, tomato, cucumber, celery and pomegranate arils. Set aside.
- To a mason jar (or any other bowl) add olive oil, red wine vinegar, maple syrup, minced garlic, chopped basil leaves, salt and pepper. Shake the jar to combine the dressing or use a whisk if using a bowl.
- Pour dressing over the salad, toss to combine.
- Keep in refrigerator for 2 hours for the flavors to blend in.
- Serve chilled and enjoy.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
