Chickpea Summer Salad with Tomatoes and Cucumbers


Serves: 4-6


1 ½ cups multicolored cherry tomatoes, halved

1 cup canned unsalted chickpeas, drained and rinsed

1 cup English cucumbers, halved, seeded (use a teaspoon), and cut into ¼” slices

1/3 cup coarsely chopped Italian (flat-leaf) parsley

¼ cup slivered red onion

2 Tbsp Flying Olive Gremolata or Lemon Extra Virgin Olive Oil

1 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

1 tsp Flying Olive Oregano or Jalapeño Balsamic Vinegar or an additional tsp of Sicilian Lemon if prefer more sweetness

¼- ½ tsp black pepper or to taste

½ tsp kosher salt or to taste


Combine the tomatoes, chickpeas, cucumber, parsley, and onion in a large bowl. Whisk together or shake in a jar with a lid, the Flying Olive Extra Virgin Olive Oil and Balsamic(s) of Choice. Add pepper and salt. Toss gently.

If you have the time, cover and refrigerate to help flavors blend.

Inspired by a recipe in Cooking Light Magazine, July 2017

Submitted by Barb L.