An easy chickpea salad made with tomatoes, cucumbers, and garlic vinaigrette dressing. Make ahead and keep ready to eat in the fridge!
Drain and rinse chickpeas (keep aquafaba for other recipes).
Cut the cucumber into small cubes and cut cherry tomatoes in half.
Put chickpeas, cucumber, and tomatoes into a mixing bowl, drizzle with dressing, sprinkle with salt, and mix.
Refrigerate until ready to eat. Keeps well for up to 3 days.
Add the water, vinegar, sugar, salt, pepper, oregano, and garlic cloves to a saucepan and heat until it boils for 1 minute and all of the sugar is dissolved.
Add the oil and give it a good stir. (The oil and sugar will stay separated.)
Allow it to cool before putting it over your salad. Keep it in the refrigerator for up to 1 week.