Description
This Chickpea Cucumber Salad is a refreshing and flavorful dish that is perfect for a light lunch or as a side dish. Packed with protein and fiber, this Mediterranean-inspired salad is easy to make and great for meal prep.
Ingredients
Scale
Chickpea Cucumber Salad:
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 1/2 cups diced cucumber
- 1 cup cherry tomatoes, halved
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Optional garnish:
- Crumbled feta cheese
Instructions
- In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to coat evenly.
- Taste and adjust seasoning as needed.
- If using, sprinkle crumbled feta on top just before serving.
- Serve chilled or at room temperature.
Notes
- For added protein, mix in grilled chicken or quinoa.
- This salad keeps well in the fridge for up to 3 days and is perfect for meal prep.
- Use English cucumber or peeled regular cucumber for best texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
