I’ve been making this salad for years and I just never get tired of it. I often make this for large get togethers or for pot lucks. It keeps well for a day or two so can be made in advance, it’s vegetarian and vegan friendly, and the ingredients are inexpensive.
Over the years, I have adjusted the dressing flavours and have simplified the recipe. Below is my latest version and I hope you like it!
Chickpea, Cucumber and Sundried Tomato Salad
Prep time
Total time
Author: Penny
Recipe type: Salad
Ingredients
- 2 19 ounce cans of chickpeas, rinsed and drained
- 1 English cucumber, seeds removed and diced
- ½ cup parsley, chopped
- ½ cup oil packed sundried tomatoes, drained and chopped
- ¼ cup fresh lemon juice
- 2 garlic cloves, minced
- ⅓ cup olive oil
- ½ teaspoon ground cumin
- Salt and pepper
Instructions
- In a large bowl, make the dressing by combining the lemon juice, garlic, olive oil, cumin and a dash of salt and pepper. Whisk the ingredients together.
- Add the remaining ingredients and mix well. Serve immediately or refrigerate for up to 2 days.
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