Oriental Chickpea and Cucumber Salad with Mint
Let yourself be transported by the sunny flavors of the Levant with this cold chickpea and cucumber salad, brightened with fresh mint and cumin. It's a light, refreshing, and incredibly easy dish to make, perfect for hot days or as an appetizer for a meal with friends. Each bite combines the creaminess of chickpeas with the crunch of cucumber, with a tangy lemon twist that wakes up the palate. Inspired by oriental mezze, this salad comes together in a flash and only gets better after resting in the fridge. You'll love this recipe for its simplicity and its aromas that sing of the Mediterranean!
Ingredients
- cooked chickpeas400 g
- cucumber1 large
- cherry tomatoes200 g
- red onion1 small
- fresh mint1 bunch
- fresh parsley1/2 bunch
- lemon juice3 tablespoons
- olive oil4 tablespoons
- ground cumin1 teaspoon
- salt1/2 teaspoon
- black pepper1/4 teaspoon
Instructions
- 1
Rinse and drain the chickpeas. Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
- 2
Finely chop the mint and parsley.
- 3
In a bowl, mix the lemon juice, olive oil, cumin, salt, and pepper to make the dressing.
- 4
In a salad bowl, combine the chickpeas, cucumber, tomatoes, onion, mint, and parsley.
- 5
Pour the dressing over the salad and toss gently. Refrigerate for 15 minutes before serving.
- 6
Serve cold, with pita bread or lettuce leaves.
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