Description
A refreshing and vibrant Cucumber & Chickpea Salad with crisp cucumbers, creamy chickpeas, cherry tomatoes, red onion, and fresh parsley, dressed in zesty lemon and olive oil. Perfect for a quick lunch or side dish.
Ingredients
- Cucumber: 2 medium, sliced thinly
- Chickpeas: 1 can (15 ounces), drained and rinsed
- Cherry Tomatoes: 1 cup, halved
- Red Onion: 1/4 cup, finely diced
- Fresh Parsley: 1/4 cup, chopped
- Lemon Juice: 3 tablespoons, freshly squeezed
- Olive Oil: 2 tablespoons
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
Instructions
- Preheat Your Equipment: Chill your serving bowl in the fridge.
- Combine Ingredients: In a mixing bowl, toss sliced cucumber, halved cherry tomatoes, diced red onion, and chopped parsley.
- Prepare Your Cooking Vessel: Use a clean, chilled bowl for assembly.
- Assemble the Dish: Add drained chickpeas to the vegetables and gently toss.
- Cook to Perfection: Not applicable for this fresh salad.
- Finishing Touches: Drizzle lemon juice and olive oil over the salad, sprinkle with salt and pepper, and toss lightly.
- Serve and Enjoy: Plate the salad immediately or chill for 15 minutes to enhance flavors.
Notes
- Use fresh, firm cucumbers for the best crunch.
- Drain and rinse canned chickpeas to remove excess starch.
- Allow the salad to chill before serving for better flavor melding.
- Taste and adjust seasoning before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Cucumber, Chickpea, Salad, Vegan, Mediterranean, Quick Lunch, Healthy