Cucumber, Chickpea, and Tomato Salad


Continuing on in my summer salad series, here is another refreshing salad to cool you off in the heat of summer. This salad can be whipped together in as little as 10 minutes which makes it a go-to salad for a quick lunch. I like to top this salad with a little avocado to add some healthy fat, and to make it a little more filling. And also because I am obsessed with avocado.

What you'll need:

2 large cucumbers, peeled and chopped into cubes
1 can reduced sodium chickpeas (garbanzo beans), drained and rinsed
1 pint grape or cherry tomatoes, quartered
1/2 red onion, diced (about 1/4 cup)
1/4 cup fresh basil, chopped
1 tsp kosher salt
1/2 tsp fresh ground black pepper
1 tbsp EVOO
 2 tbsp apple cider vinegar
1/2 avocado, cube (optional)


Combine all your prepped ingredients into a large mixing bowl. Stir until thoroughly mixed. Let sit for about 10 minutes to allow flavors to meld together. Stir again before serving.

Top salad with avocado if you prefer for a delicious light lunch or great side for your next dinner!


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