Chickpea Salad
A fresh and flavorful salad made of chickpeas, tomatoes, cucumber and more.
Servings 4
Calories 231kcal
Ingredients
- 15 ounces chickpeas
- 10-12 ounces cherry tomatoes
- 10-12 ounces cucumber
- 2 tablespoons parsley
- ½ lemon
- 1 tablespoon olive oil
- 1 teaspoon sea salt
Instructions
- First chop up the tomatoes and cucumber. Mince the garlic. Chop up the parsley.
- Drain and rinse the chickpeas.
- In a medium sized mixing bowl combine the tomatoes, cucumber, garlic, chickpeas and parsley.
- Squeeze the lemon juice over all and add the olive oil.
- Mix well. Season with salt.
Notes
- If you don’t have parsley I have used cilantro or dill in this salad and they are both great.
- If needed you can substitute the lemon juice for lime juice.
- If you are serving this chickpea salad as a main course a few additions that take it to the next level are sliced kalamata olives and cubed feta.
- This salad is great the day it’s made but can be stored in an airtight container in the refrigerator for at least a couple days.
Nutrition
Calories: 231kcal | Carbohydrates: 35g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 599mg | Potassium: 590mg | Fiber: 10g | Sugar: 8g | Vitamin A: 598IU | Vitamin C: 30mg | Calcium: 76mg | Iron: 4mg