Description
This healthy summer chickpea salad with cucumbers and tomatoes is fresh, light, and perfect for lunch or as a side dish.
Ingredients
Scale
- 2 1/4 cups diced cucumbers, partially peeled
- 1 cup tomato, seeded and diced
- 1/4 cup red onion, diced
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon fresh parsley, minced
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt and black pepper, to taste
- 1 (15 ounce) can chickpeas, rinsed and drained
Instructions
1. Combine all ingredients in a large bowl.
2. Toss well until evenly mixed and serve immediately or chilled.
Notes
The portions are calculated as a side dish; double if serving as a main meal.
For parties or larger gatherings, double or triple the recipe.
Adjust seasoning and lemon juice to taste for brightness.
Nutrition
- Serving Size: 1 generous cup
- Calories: 182
- Sugar: 2 g
- Sodium: 464 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 29 mg