Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 medium red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse and drain the canned chickpeas to remove excess sodium.
- Chop the cucumber and red onion into small pieces; halve the cherry tomatoes.
- In a large bowl, combine chickpeas, diced cucumber, halved cherry tomatoes, chopped red onion, and parsley. Toss gently.
- In a separate bowl, whisk together lemon juice and olive oil. Drizzle over the salad.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg