Fresh, chopped, and easy to make ahead.
A finely chopped salad with cucumber, tomato, onion, and chickpeas, tossed in lemon and olive oil. Crisp, bright, and filling enough to stand on its own.
INGREDIENTS
• 3 Persian cucumbers
• 3 plum (Roma) tomatoes, deseeded
• ½-1 red onion
• 1 can chickpeas, drained and rinsed
• juice of 1-2 lemons
• a generous drizzle of olive oil (about 3–4 tbsp)
• salt to taste
Optional:
• a drizzle of pomegranate molasses
• chopped fresh herbs (parsley, mint)
• lemon zest
BUILD IT YOUR WAY
• Add herbs like parsley or mint for a more traditional flavor
• Serve over quinoa or greens to make it more substantial
• Add feta for a saltier, creamier version
• Add avocado for extra richness
• Adjust lemon and salt to taste
SWAPS & NOTES
• Chickpeas make it more filling, but you can skip or reduce
• Holds well in the fridge and gets better as it sits
• Add to green salad for added flavor
• A Vidalia Chop Wizard can make prep faster and keep the chop consistent
