This Cucumber and Tomato Salad is a summertime favorite. It's loaded with refreshing veggies, protein-rich chickpeas, and tossed with a light, lemony dressing. You'll want to make it all summer long for barbecues, picnics, potlucks, and more!
In a large bowl, add the cucumbers, tomatoes, onion and chickpeas. Gently toss to combine.
In a small bowl, add the olive oil, lemon juice, vinegar, agave, Italian seasoning, vegan parmesan, salt and pepper. Whisk to combine well.
Pour the dressing into the large bowl and gently toss to combine. Taste for seasoning and add more if needed.
Cover and chill for 30-60 minutes to marry the flavors. Toss at the midway mark. Remove from the fridge and toss again. Taste for seasoning again and add more if needed.
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Notes
Dressing: It's best to start conservatively so it's easier to adjust to your taste. I usually add another squeeze of lemon juice and a sprinkle of salt after the salad has marinated. If it's too tangy, add a splash of olive oil, water, and agave to balance it out.Add-in Ideas: ½ teaspoon crushed red pepper, 1-2 tablespoons fresh dill, basil or parsley, ¼ cup vegan feta cheese, 2 tablespoons pine nuts, diced avocado (add right before serving).