Tomato, Cucumber, and Chickpea Salad

Servings: 8
Prep Time: 30 minutes

Celebrate summer produce with this seasonal salad.

When tomatoes are abundant and cucumbers fat and crisp, this salad begs to be made. It’s based on a salad my mother makes, and I consider it a summer classic. This recipe is a template for multiple variations: use white beans instead of the chickpeas, cilantro instead of the basil, or whatever strikes your fancy. [Editor’s note: recipe from Sam Mogannam’s Eat Good Food]


1 large English cucumber

3 medium tomatoes

1/4 medium red onion, thinly sliced

1 1/2 cups cooked chickpeas (one 15-ounce can, drained and rinsed)

2 tablespoons chipped fresh dill

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh chives

2 tablespoons apple cider or sherry vinegar, more as needed

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper


Halve the cucumber lengthwise and scoop out and discard the seeds. If the cucumber is very fat, cut it in half lengthwise again. Cut the cucumber crosswise and 1/2-inch-wide half-moons and put in a large bowl.

Core the tomatoes, cut into 1/2-inch wedges, and add to the bowl along with the onion, chickpeas, herbs, vinegar, and olive oil, 3/4 teaspoon salt, and a few grinds of pepper. Toss to combine thoroughly.

Taste and add more salt or vinegar as needed.

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