Chickpea Salad With Cucumber And Tomato
Chickpea Salad With Cucumber And Tomato is a refreshing and nutritious dish that perfectly balances the crunch of fresh cucumbers, juicy tomatoes, and hearty chickpeas. This vibrant salad is ideal for picnics, quick lunches, or as an impressive side at dinner parties. Packed with flavor and healthy ingredients, it’s a delightful celebration of summer that can be enjoyed year-round.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean
Ingredients
Scale
- 1 can (15 oz) low-sodium chickpeas, rinsed and drained
- 1 cup fresh cucumbers, diced
- 1 cup ripe tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse and drain the chickpeas under cold water in a colander.
- Dice the cucumbers and tomatoes into bite-sized pieces. Finely chop the red onion and parsley.
- In a large bowl, combine the chickpeas, cucumbers, tomatoes, red onion, and parsley.
- Drizzle olive oil and lemon juice over the mixture. Season with salt and pepper; toss gently to combine.
- Chill in the refrigerator for about 30 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg