Tomato, Cucumber & Chickpea Salad

This Tomato, Cucumber and Chickpea Salad is a satisfying summer staple made with fresh tomatoes, crisp cucumbers, chickpeas, red onion, and green bell pepper all tossed with a bright lemon vinaigrette! Straightforward, lighter and the reliable side dish with grilled chicken, fish or steak!

A cook am ALL about tomatoes in the summer and this tomato, cucumber and chickpea salad is one of the favorites for summer entertaining! A cook literally make this almost every time we have people over to grill out at our house because it is always such a big hit. Not only does it look so pretty and vibrant on the table, but it also tastes notable. All you need are a few simple ingredient

The great thing about this chickpea tomato salad is that it can be served with a whole variety of dishes! Here are some of the favorite ways to serve up this salad:

What goes in

• 2 cups grape tomatoes, sliced
• 2 cups cucumber, diced
• 1 15 ounces can chickpeas, drained and rinsed
• 1/2 red onion, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon salt

How it comes together

1. Use a wide bowl, combine sliced tomatoes, cucumber, chickpeas, red onion, green bell pepper and hold nearby.
2. In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, lemon juice, garlic, cumin and salt, and mix or shake well until dressing is emulsified.
3. Pour the dressing on top of the salad, add in the fresh parsley, and toss everything together until all the veggies are nicely coated. Let the salad sit for about 10 minutes (or up to an hour) to allow the veggies to soak up all that satisfying flavor! Taste and season with additional salt and pepper, as needed, and enjoy!