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–+ servings
Chickpea Cucumber Salad

Chickpea Cucumber Salad: Refreshing Flavor in 5 Minutes

Enjoy this Chickpea Cucumber Salad for a refreshing, quick, vegan, and gluten-free dish perfect for summer.
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Prep Time 5 minutes
Chilling Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 can Chickpeas Rinsed and drained
  • 1 Cucumber Diced, English or Persian
  • 1/4 cup Fresh Herbs e.g. parsley, dill, optional
For the Dressing
  • 1 juice Lemon Freshly squeezed
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Cumin or Smoked Paprika Optional
  • to taste Salt and Pepper Adjust to taste

Equipment

  • mixing bowl
  • Fine mesh strainer
  • whisk
  • Knife
  • cutting board
  • spatula

Method
 

Preparation Steps
  1. Rinse and drain the chickpeas in a fine-mesh strainer under cold water.
  2. Dice the cucumbers into bite-sized pieces and let them drain for a couple of minutes.
  3. In a bowl, whisk together lemon juice, olive oil, salt, pepper, and optional spices for the dressing.
  4. In a large bowl, combine drained chickpeas, diced cucumbers, and fresh herbs.
  5. Pour the dressing over the salad ingredients and gently toss to combine.
  6. Chill the salad in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 22gProtein: 6gFat: 6gSaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 450mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Taste the dressing and adjust the acidity as needed. Always drain cucumbers to maintain crunch. For best flavor, chill before serving.

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