In summer what you want is to eat salads, fresh dishes that give us energy but do not destroy us with a heavy digestion. Well, taking all this into account, nothing better than a delicious vegetable salad, which in addition to being a great way to take advantage of vegetables during hot weather, is a nutritious and refreshing dish.
Learn how to make a chickpea salad with tomato and cucumber. Serve it as a starter or as a main dish and take advantage of the best of summer days.
Ingredients to make Chickpea Salad with Tomato and Cucumber:
- 400 grams of cooked chicken peas
- 2 tomatoes
- 2 Cucumbers
- 1 pinch of salt
- 1 jet of olive oil
- 1 splash of Vinegar
- 1 pinch of white garlic powder
- 1 sprig of parsley
How to make Cucumber Tomato Chickpea Salad:
The first step to prepare our fresh salad with chickpeas will be to chop the tomato and cucumber into small pieces; if you have a mandolin you can also chop them into very fine slices.
Place this in a bowl or salad bowl and add the cooked chickpeas. In my case, I bought the chickpeas in a jar already precooked; therefore I have taken them out of said jar and rinsed them with water.
If you prefer to make them yourself, you can review the recipe for chickpeas with prawns to review their cooking procedure and tips.
To dress the salad we make a mixture with the rest of the ingredients on the list, salt, oil and vinegar. Garlic and parsley is optional, although I recommend you try it because it gives a special touch to the summer salad.
Another fantastic dressing for these types of salads is the classic lemon cilantro dressing, the same one we use in the Avocado Chickpea Salad. Serve the chickpea salad with tomato and cucumber on two plates and enjoy!
This dish will allow you to enjoy the benefits of legumes such as chickpeas during hot times when you don’t feel like eating spoon dishes, so be sure to try it!
