Description
This refreshing Chickpea Salad combines crisp cucumbers, juicy tomatoes, and tangy lemon juice with hearty chickpeas for a nutritious and easy-to-make side or light lunch.
Ingredients
Scale
- 2 1/4 cups diced cucumbers (partially peeled)
- 1 cup tomato (seeded and diced)
- 1/4 cup red onion (diced)
- 15 ounce can chickpeas (rinsed and drained)
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon fresh parsley (minced)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- Black pepper (to taste)
Instructions
- Dice the cucumbers (partially peeled), seed and dice the tomatoes, and finely dice the red onion.
- Drain and rinse the canned chickpeas thoroughly under cold water.
- In a large bowl, combine the diced cucumbers, tomatoes, red onion, and chickpeas.
- Pour in the fresh lemon juice, minced parsley, and extra virgin olive oil. Sprinkle with kosher salt and black pepper.
- Gently toss all ingredients together until well coated.
- Serve immediately or chill in the refrigerator before serving.
Notes
- Enjoy as a light lunch or a refreshing side dish.
- Perfect for warm weather or as an accompaniment to grilled dishes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 182
- Sugar: 3g
- Sodium: 240mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg