Chickpea Cucumber Salad
This refreshing Chickpea Cucumber Salad combines crunchy cucumbers with hearty chickpeas, offering a nutrient-packed dish perfect for gatherings or a quick lunch.
Ingredients
Main Ingredients
- 1 can (15 ounces) can of chickpeas, drained and rinsed Canned chickpeas save time.
- 2 cups chopped cucumbers Choose fresh cucumbers for best flavor.
- 1 cup cherry tomatoes, halved Adds sweetness and color.
- 1/4 cup red onion, finely chopped For a mild onion flavor.
- 1/4 cup fresh parsley, chopped Fresh herbs brighten the salad.
Dressing
- 1 juice of 1 lemon Freshly squeezed for best taste.
- 2 tablespoons olive oil Can substitute with any vegetable oil.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Start by rinsing and draining the chickpeas. Chop the cucumbers, halve the cherry tomatoes, and finely dice the red onion and parsley.
Combining Ingredients
- In a large mixing bowl, combine the chickpeas, chopped cucumbers, cherry tomatoes, red onion, and parsley.
Dressing the Salad
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour it over the salad and toss gently to coat all ingredients evenly.
Chilling and Serving
- For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.
Notes
Choose fresh ingredients and consider customization by adding feta cheese or olives. The salad keeps well in the fridge for up to three days.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 28gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 300mgFiber: 6gSugar: 5g
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