Cucumber Chickpea Salad
Crisp, refreshing, and tangy cucumber chickpea salad brings together hearty chickpeas, crunchy cucumbers, juicy tomatoes, and fresh herbs for the perfect summer side or light meal. Tossed in a zesty lemon-olive oil dressing, it's vegan, gluten-free, and packed with protein and fiber.
Ingredients
- 1 can chickpeas drained and rinsed
- 1 large English cucumber diced
- 1 cup cherry tomatoes halved
- 1 small red onion thinly sliced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1 clove garlic minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 pinch crushed red pepper flakes
Instructions
- In a large mixing bowl, combine the drained chickpeas, diced cucumber, cherry tomatoes, and red onion.
- Add the chopped parsley and mint to the bowl and toss gently to combine.
- In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, pepper, and red pepper flakes until well blended.
- Pour the dressing over the salad and toss gently with a spoon until all ingredients are well coated.
- Let the salad sit for 10 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature. Garnish with extra herbs if desired.
Nutrition
Calories: 210kcalCarbohydrates: 21gProtein: 6gFat: 12gSodium: 380mgFiber: 6gSugar: 4g
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