Uzbek-inspired Chickpea Herb Salad
A no-cook Recipe Passport interpretation with chickpeas, fresh vegetables, coriander and lemon; not a named traditional Uzbek salad.
Preparation: 20 min · Cooking: 0 min · Total: 25 min · 4 servings
Ingredients
- 400 g canned chickpeas, drained and rinsed
- 300 g ripe fresh tomatoes
- 300 g cucumber
- 15 g fresh coriander leaves
- 30 ml fresh lemon juice
- 0.3 tsp fine salt, maximum to add after tasting (optional)
Instructions
Wash and dry the fresh produce
Wash 300 g ripe tomatoes, 300 g cucumber and 15 g fresh coriander leaves under running drinking water. Dry with clean towels. Use a clean cutting board and knife that have not touched raw meat.
Cut the vegetables and herbs
Cut the 300 g tomatoes and 300 g cucumber into roughly 1 cm pieces. Finely chop the 15 g coriander leaves. Put the tomatoes and cucumber in a large salad bowl; keep the coriander aside until mixing.
Drain the cooked chickpeas
Open enough cans of commercially prepared, fully cooked chickpeas to yield 400 g drained weight. Drain and rinse them in a colander, then weigh 400 g and let excess water run off. Do not substitute raw, merely soaked or uncooked dried chickpeas in this no-cook recipe.
Measure the lemon dressing
Measure 30 ml fresh lemon juice in a small cup. Set aside up to 1/4 tsp fine salt for final seasoning; do not add it all automatically, because canned chickpeas may already contain salt.
Toss and rest briefly
Add the 400 g drained chickpeas and 30 ml lemon juice to the tomatoes and cucumber. Fold in the chopped coriander. Taste and add up to 1/4 tsp salt only if needed. Toss gently until evenly coated, then refrigerate for 5 minutes to let the flavors meet.
Chill salad briefly: 300 seconds
Serve as a chilled side
Divide into four side portions and serve cold. The chickpeas should be fully cooked and tender, with crisp cucumber and juicy tomatoes; nothing in this salad is heated. Cover and refrigerate leftovers promptly.
Tender ready-cooked chickpeas, crisp cucumber and juicy tomato; served cold.
Tips
- Measure the chickpeas after draining; a can label often includes liquid weight that should not be counted as the 400 g in the recipe.
Common mistakes
- Do not use soaked but uncooked dried chickpeas; this recipe has no cooking step.
- Drain the rinsed chickpeas well so the lemon dressing is not watery.
Substitutions
- If coriander is unavailable, omit it; keep the chickpeas, tomato, cucumber and lemon quantities unchanged.
Storage
Cover and refrigerate at 4°C or below; use within 24 hours for best texture. Discard if left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
Reheating
Do not reheat; serve chilled.
About this recipe
Fresh vegetable salads are part of Uzbek tables. This chickpea, cucumber and tomato combination is an original Recipe Passport interpretation inspired by that fresh-salad tradition, not a named traditional Uzbek recipe.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.