Chickpea Cucumber Salad recipe - ingredients, nutrition and when to eat it
This salad combines cooked chickpeas with crisp cucumber and herbs, lightly tossed with lemon and olive oil.
This salad combines cooked chickpeas with crisp cucumber and herbs, lightly tossed with lemon and olive oil. It makes a refreshing lunch on a hot day or a simple dinner, while feta adds a gentle salty note.
Salads & light · 15 minutes to cook
Tips: If the cucumber releases a lot of water, gently pat it dry with a paper towel after slicing.
Tips: If using canned chickpeas, rinse them once under running water for a cleaner flavor.
Tips: Toss everything just before serving to keep the cucumber nice and crisp.
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Ingredients (1 serving)
- Cooked chickpeas — 120 g
- Cucumber — 100 g
- Cherry tomatoes — 6 pc
- Onion — 20 g
- Parsley — 10 g
- Mint leaves — 5 g
- Feta cheese — 30 g
- Olive oil — 1 Tbsp
- Lemon — 0.3 pc
- Salt — 0.5 g
- Ground black pepper — 0.5 g