Description
This Chickpea Cucumber Salad is a refreshing and nutritious dish that is perfect for a light meal or as a side dish. Packed with protein and fresh vegetables, it’s a Mediterranean-inspired salad that is easy to make and bursting with flavor.
Ingredients
Scale
Salad:
- 1 can (15 ounces) chickpeas (drained and rinsed)
- 1 large cucumber (diced)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely chopped)
- 1/4 cup chopped fresh parsley
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano (optional)
Crumbled feta cheese for topping (optional)
Instructions
- Combine Salad Ingredients: In a large bowl, mix chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
- Prepare Dressing: In a separate bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic powder, salt, pepper, and oregano.
- Toss Salad: Pour the dressing over the salad and toss until well coated.
- Chill: Refrigerate the salad for at least 15 minutes before serving.
- Optional: Top with crumbled feta cheese if desired.
Notes
- This salad can be stored in the refrigerator for up to 3 days, making it a great option for meal prep.
- For added flavor, consider incorporating avocado slices or kalamata olives into the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
