Vegan Chickpea Salad

Yield

6 people

Time

15 minutes

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. 

Ingredients

– 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

1. Drain and rinse the chickpeas then add them to a large salad bowl together with the grated garlic and lemon zest. Mix well.

2. 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.

3. 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).

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