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. Simple, light and refreshing while also filling and nutritious!
Drain and rinse the chickpeas then add them to a large salad bowl together with the grated garlic and lemon zest. Mix well.
28 oz can chickpeas, 1-2 clove garlic, 1 lemon
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.
1 English cucumber, 1.5 lb tomatoes, 1 purple onion, 1 lemon, 2 Tbsp capers, 1 red chili pepper, 3 Tbsp extra virgin olive oil
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).
1/3 cup fresh basil, 1/3 cup onion chives
WFPB + Plantricious
Omit the olive oil or replace with tahini or more lemon juice to stay compliant.
Cucumbers- English cucumbers have a nice firm texture and are readily available at most markets so I used them here. If you can find Persian cucumbers by all means slice them up and use them instead, their crisp texture is perfect for this salad.
The Tomatoes - Juice heirloom tomatoes in different colors are divine if available! Otherwise go for a medley of colorful cherry tomatoes cut through the center.
Pasta salad - Expand on the original idea and turn it into a lovely pasta salad by adding a cup or two of cooked and rinsed Fregola pasta / Italian cous-cous, farro, orzo or gluten free quinoa.
Storage - This salad is best enjoyed the day it is made for the best texture of the cucumbers and tomatoes. However the leftovers can be refrigerated for a couple of days and will still taste lovely as the flavors get to marry overnight. A great snack to pack in the cooler for a day at the beach alongside a bag of chips.