Description
A quick, vibrant salad bursting with fresh cucumbers, zesty lemon, and protein-packed chickpeas. No cooking required—just mix and enjoy this nutrient-dense,清爽 dish in minutes.
Ingredients
2 1/4 cups peeled and diced cucumbers
1 cup seeded and diced tomato
1/4 cup diced red onion
2 tablespoons fresh lemon juice
1/2 tablespoon minced fresh parsley
1 can (15 oz / 1 1/2 cups) cooked chickpeas
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Instructions
Wash and peel cucumbers, slicing into 1/2-inch dice
Dice tomatoes, removing seeds to prevent sogginess
Finely dice red onion and soak in ice water for 5 minutes to mellow
Drain onions and add to a large mixing bowl
Add chickpeas, cucumbers, and tomatoes to the bowl
Whisk together lemon juice, olive oil, salt, pepper, and parsley
Pour dressing over salad and toss gently to combine
Chill for 5 minutes before serving with fresh herbs
Notes
Meal prep: Stores up to 3-4 days refrigerated
Swap parsley for fresh dill or mint
Add 1/4 cup crumbled feta (use halal if needed)
Optional: Add 1/2 cup red bell pepper
Best served at room temperature
- Prep Time: 15
- Category: Recipes
- Method: Raw/Vinegrette
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 175
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg