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Chickpea Cucumber Salad
Chickpea Cucumber Salad is the perfect summer salad. This 15 minute recipe can be made in advance for easy meals, potlucks, and picnics.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Salad, Side Dish
Cuisine:
Fusion, Mediterranean
Special diet:
gluten-free, nut-free, soy-free, vegan
Servings:
4
Calories:
308
kcal
Author:
Amy Katz
Ingredients
FOR THE SALAD:
1
can
chickpeas
(garbanzo beans) 15 ounces (1½ cups) rinsed and drained
1
small cucumber
or ½ English cucumber, sliced lengthwise, seeds removed, and sliced into ¼ inch slices
2
medium tomatoes
chopped
1
small red onion
diced
¼
cup
chopped fresh parsley
1
cup
pitted black olives
FOR THE DRESSING:
¼
cup
olive oil
2
Tablespoons
fresh lemon juice
1
clove
garlic
minced
1
teaspoon
pure maple syrup
salt and pepper
to taste
US Customary
-
Metric
Instructions
Combine the salad ingredients in a large bowl.
Add the dressing ingredients to a small bottle with a lid. Shake until well combined. (Or whisk together in a small bowl until emulsified.)
Pour the dressing over the salad and toss well to coat.
Keep the salad refrigerated until ready to serve.
Notes
Leftovers can be refrigerated for up to 3 days.
Nutrition
Calories:
308
kcal
|
Carbohydrates:
25
g
|
Protein:
7
g
|
Fat:
21
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
14
g
|
Sodium:
850
mg
|
Potassium:
501
mg
|
Fiber:
8
g
|
Sugar:
5
g
|
Vitamin A:
1033
IU
|
Vitamin C:
21
mg
|
Calcium:
89
mg
|
Iron:
2
mg