Vegan Chickpea Tomato Cucumber Salad with pomegranate. This refreshing summer salad is topped with a simple dressing made of olive oil, vinegar, maple, garlic & basil.
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Last few days of summer remaining, what are you guys planning to do to make the most of it? It’s weird how summer is almost coming to and end, I can see the days are getting shorter and very soon the sun will be gone too. The thought of that depresses me! Even though I love fall, I don’t really like what comes after that. Anyway let’s make the most of the sun till it’s out!
If you guys follow me on Instagram, then few days back I shared details about my my indoor garden on the Instagram stories. I am really bad at gardening and I have accepted that it’s just not my thing. Being a food blogger, I need fresh herbs all the time, like almost on a daily basis and it can get challenging. I usually do my groceries over the weekend but herbs just won’t stay fresh through the entire week [especially basil!]. Anyway so I tried gardening but like I said, it was a disaster and then I came across Aero Garden and planted my garden around 1 month back and guess what? I am really happy with the results!
Only parsley didn’t pop up but basil, thyme, dill, mint – they are all growing fast! And the best part? I didn’t have to do anything to make this garden work, I swear this is for lazy people like me who just can’t for the life of them can get anything to grow. By the way, this is not sponsored, I have just been very fascinated with this stuff. I am in fact thinking of getting another garden for more herbs or maybe lettuce, tomatoes, they have pods for everything. Have you guys any experience with Aero Garden? I would love to know!
The basil plant in my Aero Garden is going all crazy and so I have been using basil in just about everything. So far, I have added it to my soups, curries and this salad that I am sharing with you guys today. This chickpea tomato cucumber salad is my favorite summer salad. It’s so easy to make, probably takes around 10-15 minutes to chop and prep everything up. It’s healthy, full of good things and also vegan. Of course, you may add cheese, I just like to keep it simple.
This salad has celery and pomegranate too other than the chickpeas, tomato and cucumber. It’s topped with a simple dressing of olive oil, vinegar, maple, garlic and fresh basil. So simple but so good. Once you have made this salad, I suggest to keep it in refrigerator for a couple of hours for the flavors to blend in. I really like it chilled, straight out of the fridge.
Enjoy this refreshing summer salad and also the rest of your week!
* I have used small basil leaves, 10-15 of them. If you use the larger ones, you might need less.
This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.
- 1.25 cups cooked chickpeas
- ¾ cup diced tomato
- ⅔ cup diced cucumber
- ½ cup diced celery
- ¼ cup pomegranate arils
- 3 tablespoons olive oil
- 2.5 teaspoons red wine vinegar
- 2 teaspoons maple syrup
- 1 large garlic clove, minced
- 10-15 basil leaves, finely chopped, I used small basil leaves
- salt, to taste
- black pepper, to taste
- To a large bowl, add chickpeas, tomato, cucumber, celery and pomegranate arils. Set aside.
- To a mason jar (or any other bowl) add olive oil, red wine vinegar, maple syrup, minced garlic, chopped basil leaves, salt and pepper. Shake the jar to combine the dressing or use a whisk if using a bowl.
- Pour dressing over the salad, toss to combine.
- Keep in refrigerator for 2 hours for the flavors to blend in.
- Serve chilled and enjoy.
Chickpea Tomato Cucumber Salad