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–+ servings

Cucumber Chickpea Salad

A refreshing and nutritious salad combining crisp cucumbers and protein-rich chickpeas, 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
  • 1 cup cooked chickpeas canned or boiled
  • 1 large cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 1 medium bell pepper diced
Dressing
  • 3 tablespoons olive oil extra virgin
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper freshly ground

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, parsley, and bell pepper.
  2. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 22gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 300mgPotassium: 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. The flavors improve as it sits.

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