Chickpea Salad Recipe
This easy vegetarian salad is packed with protein, crunch and vibrant flavors!
Servings: 6
Equipment
Ingredients
- 2 cups grape tomatoes
- 1 medium cucumber
- 15½ ounces can chickpeas drained and rinsed
- ¼ red onion slivered
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- salt and pepper to taste
Instructions
- Slice the cucumber into thin half-moons and cut the grape tomatoes in half.
- In a large bowl, combine the cucumber, tomatoes, chickpeas, and onion.
- Drizzle olive oil and lemon juice over the salad, season with salt and pepper, and toss to combine.
Notes
- Leftovers can be stored in a sealed container in the refrigerator for up to 3 days.
- Optional additions include crumbled feta cheese, sliced olives, or fresh chopped herbs like dill or parsley.
Nutrition
Calories: 143kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 207mg | Potassium: 284mg | Fiber: 4g | Sugar: 2g | Vitamin A: 449IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 1mg