Recipe

Tomato, Cucumber, and Chickpea Salad

URL: https://biritemarket.com/feast/recipes/tomato-cucumber-and-chickpea-salad/
Servings: 8
Prep Time: 30 minutes

Celebrate summer produce with this seasonal salad.

When tomatoes are abundant and cucumbers fat and crisp, this salad begs to be made. It’s based on a salad my mother makes, and I consider it a summer classic. This recipe is a template for multiple variations: use white beans instead of the chickpeas, cilantro instead of the basil, or whatever strikes your fancy. [Editor’s note: recipe from Sam Mogannam’s Eat Good Food]

Ingredients

1 large English cucumber

3 medium tomatoes

1/4 medium red onion, thinly sliced

1 1/2 cups cooked chickpeas (one 15-ounce can, drained and rinsed)

2 tablespoons chipped fresh dill

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh chives

2 tablespoons apple cider or sherry vinegar, more as needed

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

Directions

Halve the cucumber lengthwise and scoop out and discard the seeds. If the cucumber is very fat, cut it in half lengthwise again. Cut the cucumber crosswise and 1/2-inch-wide half-moons and put in a large bowl.

Core the tomatoes, cut into 1/2-inch wedges, and add to the bowl along with the onion, chickpeas, herbs, vinegar, and olive oil, 3/4 teaspoon salt, and a few grinds of pepper. Toss to combine thoroughly.

Taste and add more salt or vinegar as needed.

Related Content

Turkey Tortilla Soup

From our Chef of Culinary Innovation, Jay Abrams, our favorite recipe for using up Thanksgiving turkey leftovers. A quick and easy recipe with a completely different flavor profile. Just what you need after the big feast.

Strawberry, Pecan and Goat Cheese Galette with Rhubarb Compote

Sweet strawberries and tart rhubarb are a classic spring recipe combo, but the addition of creamy goat cheese and a toasted pecan crust adds a little bit of savory to mix things up.

Winter Salad with Creamy Lemon Buttermilk Dressing, Spicy Garlic Croutons, Avocado, Pecorino, and Pomegranate

Local food writer Phyllis Grant of Dash and Bella, shares her favorite way to enjoy winter chicories.

Curating a Sustainable Salmon Program

Learn about the delicious source for our year-round salmon program.