Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 medium cucumber, diced
- 1/4 small red onion, sliced thin
- Juice of 1/2 lemon
- 2–3 tbsp olive oil (extra virgin)
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley or mint (optional)
- Crumbled feta (optional)
Instructions
- Drain and rinse the chickpeas to remove the can taste.
- Chop the cucumber into bite-sized chunks.
- Thinly slice the red onion.
- In a big bowl, combine the chickpeas, cucumber, red onion, and optional herbs.
- Drizzle olive oil and squeeze in lemon juice over the salad.
- Season with salt and pepper, then mix well.
Notes
The salad tastes better after sitting in the fridge for a few hours. It keeps well for up to three days. You can customize it by adding different veggies or beans.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg