This fresh seasonal salad is ridiculously easy to put together and quite versatile. Serve our suggested amount as a side salad with grilled steak, chicken, or fish, or eat a double portion as a main dish. You can also stick with the serving size listed here and add canned oil-packed tuna or sliced rotisserie chicken breast for a filling lunch. Leftovers fare well as is, tucked into tacos, or added to whole-grain salad bowls.
1 1/2 cups halved multicolored cherry tomatoes
1 cup canned unsalted chickpeas, drained and rinsed
1 cup half-moon English cucumber slices
1/3 cup coarsely chopped fresh flat-leaf parsley
1/4 cup slivered red onion
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
3/8 teaspoon kosher salt
Est. added sugars g
How to Make It
Combine tomatoes, chickpeas, cucumber, parsley, onion, olive oil, lemon juice, pepper, and salt. Toss gently to combine.