Vegan Chickpea Salad with Cucumber & Lemon

Ingredients

  • 2 cups cooked chickpeas, drained and rinsed
  • 1 large cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ¼ small red onion, finely sliced
  • ¼ cup fresh parsley, chopped
  • 2 tbsp fresh coriander/cilantro, chopped
  • 2 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil
  • ½ tsp cumin powder
  • ½ tsp black pepper
  • ½ tsp salt, or to taste
  • 1 small garlic clove, finely minced
  • Optional: 2 tbsp vegan feta or dairy-free cheese

Instructions

  1. Prepare the vegetables: Dice the cucumber and tomatoes, and thinly slice the red onion.
  2. Combine: Add chickpeas, cucumber, tomatoes, onion, parsley, and coriander to a large bowl.
  3. Make the dressing: In a small bowl, whisk together lemon juice, olive oil, garlic, cumin, black pepper, and salt.
  4. Toss: Pour the dressing over the salad and gently mix until everything is well coated.
  5. Add feta: Sprinkle with vegan feta if desired.
  6. Chill: Refrigerate for 15–20 minutes to let the flavors combine.
  7. Serve: Serve fresh as a light lunch, side dish, or healthy snack.