This vegan chickpea salad with crisp cucumbers, aromatic tomatoes and basil has a subtle garlic flavor profile balanced by a fresh and zesty lemon dressing.
View More
– 28 oz can chickpeas – 1 English cucumber diced – 1.5 lb tomatoes heirloom for cherry variety – 1 purple onion diced – 1-2 clove garlic grated – 1 lemon juiced + zested – 2 Tbsp capers roughy chopped – 3 Tbsp extra virgin olive oil – 1 red chili pepper – 1/3 cup fresh basil thinly sliced – 1/3 cup onion chives snipped – sea salt + black pepper to taste
Add the diced cucumber, tomatoes, onion, capers and chili pepper if using. Sprinkle with a pinch of coarse sea salt then squeeze the lemon juice over the top. Drizzle with the olive oil and allow to macerate for 5 minutes.
Add the basil and onion chives and give your salad a really good toss to coat well with the dressing. Adjust seasonings with sea salt flakes and extra lemon juice to taste. (When in doubt it probably needs more lemon).
Welcome to the Veggie Society, a Whole Food, Plant Based Recipe Blog!