A vibrant and flavorful chickpea and tomato salad with a zesty lemon dressing.
Rinse and drain the chickpeas thoroughly.
Rinsing canned chickpeas removes excess sodium and enhances their flavor.
Dice the tomatoes and slice the green onions thinly.
Use a sharp knife to ensure clean cuts and preserve the vegetables' texture.
Combine the chickpeas, tomatoes, and green onions in a mixing bowl.
Gently toss the ingredients to avoid mashing the chickpeas.
In a small bowl, whisk together the lemon juice, olive oil, cumin, chili powder, and salt.
Whisking the dressing thoroughly ensures a well-emulsified mixture.
Pour the dressing over the salad and toss until evenly coated.
Toss gently to maintain the integrity of the chickpeas and vegetables.
Serve immediately or refrigerate for up to 2 days.
Chilling the salad enhances the flavors as they meld together.
Continue in our app for the best experience
