Tomato cucumber salad is a summer-fresh classic side dish and this simple recipe is just that. With the addition of some protein rich chickpeas, this delicious salad can also be a complete lunch all on its own.
Mint is always in profusion in the small herb garden just outside my kitchen door during the summer, so I chose some of it to add a bright fresh note to the salad. Practically any fresh herb that you like or have on hand will do as a substitute though; basil, chives, oregano, tarragon or oregano would all be great choices. If you want to add a little salty element to the salad, especially of serving it as an easy lunch dish, a sprinkle of feta cheese when serving is also good.
- 1 cup canned, low sodium chickpeas, rinsed and drained
- 2 medium ripe tomatoes, diced
- 1½ cups chopped cucumber
- ½ cup thinly sliced red onion
- ¼ cup chopped fresh mint
- Juice of 1 lime
- zest of one lime, finely minced
- 3 tbsp honey
- ¼ cup extra virgin olive oil
- a pinch of salt and pepper to season
- Add all of the salad ingredients to a large bowl, then prepare the dressing.
- To prepare the dressing, simply whisk all of the ingredients together well and pour over the salad ingredients.
- Toss together well and chill in the fridge for at least a couple of hours, tossing occasionally.