Description
A simple, fresh chickpea salad recipe ready quickly.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup chopped cucumber
- 1/2 cup chopped red bell pepper
- 1/4 cup finely chopped red onion
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Place the rinsed and drained chickpeas in a medium bowl.
- Add the chopped cucumber, red bell pepper, and red onion to the bowl.
- In a small bowl, whisk together the lemon juice, olive oil, ground cumin, salt, and black pepper to make the dressing.
- Pour the dressing over the chickpea and vegetable mixture.
- Gently toss all ingredients until everything is coated with the dressing.
- Serve immediately or chill for later.
Notes
- You can add 1/4 cup of chopped fresh parsley for extra flavor.
- This salad keeps well in the refrigerator for up to three days.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 10
- Protein: 12
- Cholesterol: 0
Keywords: chickpea salad, easy salad, fresh salad, vegetarian, vegan, quick recipe