Salad With Chickpeas, Tomatoes And Cucumbers - A Recipe With A Photo Step By Step

A bright tasty salad with chickpeas, tomatoes and cucumbers will not go unnoticed on the table, it always enjoys constant success!

Ingredients

Iceberg salad - 1 pc.

Boiled chickpeas - 1 glass

Fresh cucumber - 1 pc.

Cherry tomatoes - 5 pcs.

Red onion - 1 pc.

Vegetable oil - 5 tbsp.

Lemon juice - 1 tablespoon

Parsley - 4 sprigs

Coriander - 0.5 tsp

Black pepper - to taste

Salt to taste

• 130 kcal
• 15 minutes.
• 15 minutes.

Photo of the finished dish

Step by step recipe with photo

Chickpea is a very ancient legume culture; the countries of the Mediterranean and Asia are considered its homeland. In terms of nutritional value, chickpeas are superior to all other legumes.

To prepare a salad with chickpeas, tomatoes and cucumbers, soak the chickpeas overnight. In the morning, drain the water, rinse the chickpeas, add water, boil until tender. It can take from 40 minutes to an hour, at the end of cooking add salt. Prepare all ingredients for the salad.

Pick a small head of Iceberg lettuce into a bowl, add boiled chickpeas.

Chop the cucumber and red onion.

Cut cherry tomatoes into 2-4 pieces.

Prepare the dressing. Mix vegetable oil, lemon juice, freshly ground black pepper.

Mix all the components of the salad in a cup, pour over the dressing. Season with salt, coriander, add chopped herbs, stir.

Arrange in salad bowls.

Salad with chickpeas, tomatoes and cucumbers is very satisfying and at the same time light, it may well replace dinner and is suitable as a side dish.

Chickpea Salad Recipes

Salad with potatoes and chickpeas

• Salad with chickpeas and bell pepper
• Thai sweet and sour salad with chickpeas
• Salad with chickpeas and tomatoes
• Salad with chickpeas, chicken and Chinese cabbage
• Eggplant and chickpea salad
• Chickpea and Korean Carrot Salad