Description
A refreshing and nutritious Chickpea Salad featuring diced cucumbers, tomatoes, red onion, and a zesty lemon dressing. This simple, no-cook salad is perfect as a light lunch or a flavorful side dish for your summer grilling.
Ingredients
Scale
Salad Ingredients
- 2 1/4 cups diced cucumbers (partially peeled)
- 1 cup tomato (seeded and diced)
- 1/4 cup red onion (diced)
- 15 ounce can chickpeas (rinsed and drained)
Dressing & Seasoning
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon fresh parsley (minced)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- Black pepper, to taste
Instructions
- Prepare the Vegetables: Dice the cucumbers (partially peeled), seed and dice the tomato, and finely dice the red onion to ensure fresh and crisp salad ingredients.
- Combine Ingredients: In a large mixing bowl, add the rinsed and drained chickpeas along with the diced cucumbers, tomatoes, and red onion.
- Add Dressing and Seasoning: Pour in the fresh lemon juice and extra virgin olive oil. Sprinkle the minced fresh parsley, kosher salt, and black pepper to taste over the combined ingredients.
- Toss the Salad: Gently toss all ingredients together until the salad is evenly coated with the dressing and seasonings.
- Serve: Serve immediately or chill briefly before serving as a refreshing side or light lunch.
Notes
- This healthy, summer Chickpea Salad with cucumbers and tomatoes is great for lunch or as a side dish with anything you’re grilling.
- For added flavor, consider adding chopped fresh herbs like mint or cilantro.
- Can be made ahead and refrigerated for up to 24 hours; flavors will deepen as it sits.
- Optional: Add crumbled feta or olives for a Mediterranean twist.
Nutrition
- Serving Size: 1 generous cup as a side dish
- Calories: 182 kcal
- 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: 0 mg
