Summer Chickpea Salad
Updated: Sep 12, 2019
This fresh salad is full of plant protein and ready to enjoy in 5 minutes, although it only improves as it sits. Keep in the fridge for up to 3 days to eat as a vegan/gluten-free lunch or side dish. Feel free to substitute or add any raw veggies you enjoy.
2 cans chickpeas, drained and rinsed in cold water
1 mini cucumber, diced
1 handful cherry tomatoes, diced
1/2 shallot, minced
Juice of 1 lemon
Drizzle of extra-virgin olive oil
A lot of kosher salt and fresh cracked black pepper
Red pepper flakes, to taste
Sprinkle of cumin, to taste
Sprinkle of oregano, to taste
Fresh herbs of your liking, such as parsley, mint, dill (optional)
Mix all the ingredients in a bowl. Taste for seasoning. It will likely need more salt than you imagine. Keep covered in the fridge for up to 3 days; it will get better as it sits.
Jeremy Scheck is the founder and editor-in-chief of Collegetown Kitchen and After School Bakery. He is a student at Cornell University in the class of 2022 studying Spanish, Italian, and nutrition. Aproveche, buon appetito and bon appétit!