Healthy Chickpea Tomato Cucumber Salad
This Chickpea Tomato Cucumber Salad is a fresh, protein-packed side dish that’s a great option for any summer meal. Made with creamy chickpeas, crisp cucumbers, and cherry tomatoes, it’s dressed in a tangy lemon-oil dressing. Easy to make in just 10 minutes, it’s a quick and healthy addition to your next BBQ or weeknight dinner.
Servings: 6 servings
Calories: 180kcal
Ingredients
- 1 ½ cup Cherry Tomatoes diced
- 1 cup Cucumber diced
- 1 Green Bell Pepper diced
- ½ cup White Onion diced, Red onion and scallions work too or you could omit the onion.
- 15 oz Chickpeas drained and rinsed
For the Dressing
- 2 tablespoons Lemon Juice
- 2 tablespoons Extra Virgin Olive Oil
- 1 ½ tablespoons Red Wine Vinegar
- 2 tablespoons Dried Parsley Italian seasoning, oregano or fresh parsley can be substituted.
- Salt and Pepper to taste
Instructions
- In a large bowl, combine the cherry tomatoes, cucumber, onion, bell pepper and chickpeas.
- Add the ingredients for the dressing over the top of the veggies in the large bowl. Mix well and serve!
Notes
- One serving equals 1/6 of the recipe or about 3/4 to 1 cup.
- Chill Before Serving: Let the salad sit in the fridge for 30-60 minutes to allow the flavors to meld together for the best taste.
- Prep the Chickpeas: Drain and rinse the chickpeas to remove excess salt and canning liquid for the best texture.
- Storing: Store leftovers in an airtight container in the fridge for up to 7 days. Keep the salad covered to prevent it from absorbing other odors in the fridge.
- Season: I highly recommend adding the parsley or other dried herbs, as it really does enhance the flavor of this salad. You may or may not need salt and pepper, depending on your chickpeas and preferences.
Nutrition
Serving: 1serving | Calories: 180kcal | Carbohydrates: 24g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 396mg | Fiber: 7g | Sugar: 6g | Vitamin A: 304IU | Vitamin C: 30mg | Calcium: 55mg | Iron: 3mg