This is a tasty and filling salad that doubles as a healthy side dish.
I prefer to cook the chick peas myself by boiling them with salt and green seasoning as this infuses them with much more flavour than canned chickpeas. However, using canned chickpeas is much more time efficient and leaves you with the magical aquafaba. Either way is fine!
Aquafaba is the liquid in a can of chickpeas (in most canned beans actually!). It can be whipped up and used in a variety of ways, most notably as an egg replacement in desserts. Whipped aquafaba closely mimics the effect of whipped egg whites, which makes them the keep ingredient in Vegan Meringue. You can use whipped aquafaba to make ice cream, mousse or even fluffy pancakes!
You can also make a meal out of this salad for a tasty make ahead lunch. Simply add cooked quinoa or pasta and toss. When I have left over salad I add quinoa the next day and put it back into the fridge until I’m ready to eat. This dish is so flavourful there is no need to add any additional seasoning!
1 cup of cooked chickpeas
2 ripe tomatoes, diced
1 cucumber, diced
2 tablespoons minced parsley
1 table spoon cumin
1 tablespoon olive oil
Juice of one half of a lemon
Salt to taste
Combine all ingredients and toss
Chill and serve
When tossing this salad I usually put a lid on my bowl and give it a good shake. The longer you leave this sald to chill the better the flavour. So next time you have people coming over simply make this in advance and chill until you’re ready to plate!