Description
Chickpea Salad with Cucumbers and Tomatoes is a vibrant and refreshing dish that’s perfect for summer meals. Packed with nutrition, this easy-to-make salad combines crisp cucumbers, juicy tomatoes, and protein-rich chickpeas. With just a few simple ingredients and minimal prep time, it’s an ideal choice for a light lunch or as a colorful side dish for your next barbecue. The bright flavors of lemon juice and fresh parsley elevate the taste, making it a delightful addition to any meal. Enjoy it on its own or pair it with grilled chicken, beef, or turkey for a satisfying, balanced meal.
Ingredients
- 2 1/4 cups diced cucumbers (partially peeled)
- 1 cup diced tomatoes (seeded)
- 1/4 cup diced red onion
- 15-ounce can rinsed and drained chickpeas
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon minced fresh parsley
- Salt and black pepper to taste
Instructions
- Rinse the canned chickpeas under cold water and drain well.
- Dice the cucumbers, tomatoes, and red onion into small pieces.
- In a large mixing bowl, combine the diced vegetables with chickpeas, parsley, lemon juice, olive oil, salt, and pepper.
- Toss gently until well mixed.
- Taste and adjust seasoning if necessary. Serve immediately or refrigerate until ready to enjoy.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 330mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: For added crunch, consider including diced bell peppers or radishes. Allowing the salad to chill in the fridge for at least 30 minutes enhances flavor melding. This recipe is highly customizable; feel free to experiment with your favorite herbs or add-ins like olives or feta cheese.