Ingredients
Main Ingredients
- 1 can 1 can (15 oz) chickpeas, rinsed and drained
- 1 large 1 large cucumber, chopped
- 1 cup 1 cup cherry tomatoes, halved
- 1/4 cup 1/4 red onion, finely chopped
Dressing
- 2 tablespoons 2 tablespoons olive oil
- 1 tablespoon 1 tablespoon lemon juice
- 1 teaspoon 1 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon black pepper
- 1/4 cup 1/4 cup fresh parsley, chopped (optional) Add for freshness
Method
Preparation
- In a large bowl, combine the chickpeas, chopped cucumber, cherry tomatoes, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the salad and mix gently until everything is well coated.
- If using, add the fresh parsley and toss to combine.
- Let the salad sit for about 10 minutes to let the flavors meld together, then serve.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 8gFat: 8gSaturated Fat: 1gSodium: 300mgFiber: 7gSugar: 3g
Notes
Serve chilled or at room temperature. Ideal as a side dish for grilled meats or fish. Store leftovers in an airtight container in the refrigerator for 2-3 days. Add the dressing just before serving for crisp cucumbers.
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