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–+ servings

Cucumber Chickpea Salad

A refreshing and nutritious salad made with crisp cucumbers, protein-packed chickpeas, and a zesty dressing, perfect for a light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 2 cups cooked chickpeas canned or cooked from dry
  • 1 large cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
Dressing Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon garlic minced
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, chopped red onion, and parsley.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper until well combined.
Combine and Serve
  1. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for 30 minutes to enhance flavors.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 24gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 200mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Add avocado or feta cheese for extra flavor and creaminess.

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