Description
A refreshing and nutritious salad featuring spiced chickpeas and crisp cucumbers, perfect for summertime.
Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 large English cucumber, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Rinse and drain the chickpeas thoroughly to reduce sodium levels.
- Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley.
- In a large mixing bowl, combine chickpeas, cucumber, tomatoes, onion, and parsley. Toss gently.
- In a separate bowl, whisk together olive oil, lemon juice, cumin, paprika, salt, and pepper until well combined.
- Pour the dressing over the salad and toss again lightly to coat all ingredients.
- Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For added flavor, consider adding feta cheese or avocado.
- This salad is best served cold, so it’s perfect for meal prep.
- Adjust spices according to your preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Chickpea salad, Cucumber salad, Vegan salad, Healthy salad, Mediterranean salad