Chickpea Cucumber Salad: A Refreshing Twist on Wellness

Chickpea Cucumber Salad is a nutritious and refreshing dish that combines vibrant ingredients for a delightful meal.

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Prep Time 10

Chilling Time 30

Total Time 40

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 can chickpeas, drained and rinsed use canned for convenience
1 English cucumber, diced or substitute with Persian cucumbers
1 cup cherry tomatoes, halved any variety of tomatoes can be used
1/2 red onion, diced soak in cold water to reduce bitterness
1/4 cup fresh parsley, chopped can substitute with cilantro or dill

For the Dressing

1/4 cup extra virgin olive oil or avocado oil for an alternative
1 medium fresh lemon, juiced lime juice can be a substitute
1 tablespoon fresh dill, chopped omit if unavailable or replace with Italian seasoning
1 clove garlic, minced fresh garlic recommended
salt & black pepper to taste

Equipment

Mixing Bowl
whisk
Cutting board
Knife

Method

Step‑by‑Step Instructions for Chickpea Cucumber Salad

In a small bowl, whisk together the olive oil, lemon juice, dill, and garlic. Season with salt and black pepper to taste. Set aside.
In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, and red onion. Gently stir to mix.
Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.
Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 9gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 300mgPotassium: 400mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Letting the dressing sit for at least 10 minutes enhances the flavor. Add cucumbers just before serving for extra crunch.

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