Greek Cucumber Chickpea Salad (Printable Version)
Cucumbers, tomatoes, olives, and chickpeas tossed in lemon-tahini vinaigrette for a vibrant Mediterranean dish.
# Ingredients:
→ Vinaigrette
01 -
2 tablespoons olive oil
02 -
2 tablespoons lemon juice
03 -
2 tablespoons tahini
04 -
2 teaspoons agave nectar
05 -
2 cloves garlic, minced
06 -
¼ teaspoon salt
07 -
¼ teaspoon pepper
→ Salad
08 -
3 cups cucumbers, diced
09 -
1 cup tomatoes, sliced
10 -
1 cup chickpeas, rinsed and drained
11 -
1 cup olives
12 -
½ cup red onion, diced
13 -
½ cup fresh basil, chopped
14 -
¼ cup vinaigrette
# Steps:
01 -
Combine olive oil, lemon juice, tahini, agave nectar, minced garlic, salt, and pepper in a small bowl. Mix well, then set aside.
02 -
Drain and rinse the chickpeas.
03 -
Wash and prepare cucumbers, tomatoes, red onion, and fresh basil as listed in the ingredient list.
04 -
In a large serving bowl, combine cucumbers, tomatoes, chickpeas, olives, red onion, basil, and vinaigrette. Gently toss the salad until evenly coated.
# Notes:
01 -
This salad can be stored in a covered container in the fridge for up to five days.