I love roasting veggies, but the last thing I want to do is turn in the oven in the summer. Enjoy your veggies with this no-cook cucumber, tomato, & chickpea salad.
It’s tradition that every year my family goes to a 4th of July parade in my grandparents hometown in the morning. My Grandpa gets up super early and lines up chairs for everyone to secure a good viewing spot of the parade.
Our spot in toward the end of the parade, which gives us plenty of time to enjoy breakfast together before heading over to our spots. The parade hasn’t really change much from year to year and we know which town’s fire trucks are the loudest, which organizations will be there, which groups carry the water guns to take cover, and my cousin’s favorite .. who throws the candy.
You know it’s the end of the parade, when the Bahama Mamas band is playing as they are always the last part of the parade. I keep joking around that my future wedding the Bahama Mamas will be playing.. I’m only kind of kidding.
After the parade we came back to my parents house for pool time & BBQ, with more friends and family. We grilled the traditional barbecue fair of burgers (including my turkey burgers) and hot dogs. My aunt brought her famous macaroni salad and I made this cucumber, tomato, & chickpea salad.
This side dish is perfect for the summer time. It can be prepped and ready in under 10 minutes without turning on the oven during the summer heat. You can even turn this salad into a meal. Chickpeas are a plant based protein packing in plenty of protein and fiber.
- 2 English cucumbers
- 1 pint cherry tomatoes
- 1 (15 oz.) can chickpeas
- ½ cup feta cheese
- 1 tbsp dried parsley
- 1 tbsp olive oil
- 1 tbsp lemon juice
- salt & pepper
- Prep all ingredients: peel cucumbers and dice, half cherry tomatoes, drain and rinse chickpeas.
- Toss cucumbers, tomatoes, chickpeas, feta cheese, parsley, olive oil, lemon juice, salt & pepper in a large bowl.
- Adjust seasonings, to taste and serve.