Tomato, Cucumber, and Chickpea Salad

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chickpea-salad

Healthy and fresh. I love to serve this at a day time meal. It keeps well for days.

Serves 6 to 8

1 large English cucumber
3 medium tomatoes
¼ medium red onion, thinly sliced
1 ½ cups cooked chickpeas (one 15-ounce can, drained and rinsed)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons apple cider vinegar, more as needed
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground 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 into ½ inch wide half-moons and put in a large bowl.

Core the tomatoes, cut into ½ inch wedges, and add to the bowl along with the onion, chickpeas, herbs, vinegar, and olive oil, ¾ 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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