This beautiful late-summer salad comes together in minutes, making it perfect for a quick, light lunch or as a fresh, healthy side dish. Serve over crisp lettuce leaves or baby arugula for a simple, nutrient-dense midday meal, or pair it with grilled fish, roasted chicken, or other summer favorites for dinner. Packed with high-fiber vegetables, tender chickpeas, and fragrant garden basil, it’s both satisfying and supportive of an anti-inflammatory, Mediterranean-style way of eating.
Ingredients
1 cans
chickpeas
rinsed and drained
1 large
English cucumbers
sliced
1 cups
cherry tomatoes
cut into halves
¼ small
red onions
thinly sliced
2 tablespoons
extra virgin olive oil
2 tablespoons
lemon juice
½ teaspoons
Herbamare
(or sea salt)
1 cups
fresh basil
