This wholesome, summer season Chickpea Salad with cucumbers and tomatoes is nice for lunch or as a facet dish with something you’re grilling!
I’m all the time craving chickpeas, it’s my favourite legume and I simply can’t get sufficient! I toss them in any salad I eat for added protein. Some chickpea salad recipes on rotation in my home, this Greek Chickpea Salad which is nice for meal prep, this simple Chickpea Egg Salad and this Chickpea Tuna Salad.
With summer season cucumbers and tomatoes in season, I make this salad on a regular basis. It’s an awesome facet dish to convey to a BBQ, picnic or yard gathering, merely double (as pictured right here) or triple the recipe.
The most effective half about this salad is it takes just some minutes to make, and since it makes use of canned chickpeas, there’s no cooking.
Can I eat chickpeas from the can?
Canned chickpeas are already cooked and able to serve. This makes them so handy to maintain readily available when it is advisable to add a fast protein to salads.
Are chickpeas good for weight reduction?
When you’re following a Weight Watchers food regimen, you most likely already know chickpeas are zero factors. They’re a wealthy supply of nutritional vitamins, minerals and fiber, and are excessive in protein and make a wonderful substitute for meat in vegetarian and vegan diets.
You may modify this recipe with grape or cherry tomatoes, or use a mixture.Including bell peppers, Kalamata olives and feta cheese will give this salad a Greek impressed twist.Add diced avocado for some wholesome fat and creaminess. If making this for a celebration, add it simply earlier than serving.Don’t like chickpeas? Swap them out for white canned beans.
Prep Time: 10 minutes
Prepare dinner Time: zero minutes
Complete Time: 10 minutes
This wholesome, summer season Chickpea Salad with cucumbers and tomatoes is nice for lunch or as a facet dish with something you are grilling!
2 1/four cups diced cucumbers, partially peeled1 cup diced, seeded tomato1/four cup diced crimson onion2 tablespoons contemporary lemon juice1/2 tablespoon minced contemporary parsley1 tablespoon further virgin olive oil1/2 teaspoon kosher salt and pepper, to style15 ounce can chickpeas, rinsed and drained
Double or triple recipe to feed a bigger crowd. See variations in notes above.
Serving: 1beneficiant cup, Energy: 182kcal, Carbohydrates: 29g, Protein: 6g, Fats: 5g, Saturated Fats: zero.5g, Polyunsaturated Fats: zerog, Monounsaturated Fats: zerog, Trans Fats: zerog, Ldl cholesterol: 29mg, Sodium: 464mg, Fiber: 6g, Sugar: 2g
Freestyle Factors: 1
Factors +: 5
Photograph credit score: Jesse Larson
posted June 10, 2019 by Gina
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