Ingredients
- 400 g canned chickpeas drained and rinsed
- 1 cucumber diced
- 1 red bell pepper diced
- 1 red onion chopped
- 200 g cherry tomatoes halved
- 50 g fresh parsley chopped
- 50 g fresh mint leaves chopped
- 2 Lemons Juiced
- 60 ml extra-virgin olive oil
- 2 garlic cloves minced
- salt to taste
- pepper to taste
Instructions
- If using dried chickpeas, soak them in water overnight, then drain and rinse. If using canned chickpeas, simply drain and rinse them.
- In a large mixing bowl, combine the chickpeas, diced cucumber, diced red bell pepper, chopped red onion, halved cherry tomatoes, chopped parsley, and chopped mint leaves.
- In a separate small bowl, whisk together the lemon juice, extra-virgin olive oil, minced garlic, salt, and pepper to create the dressing.
- Pour the dressing over the salad ingredients in the large mixing bowl.
- Gently toss all the ingredients together until well coated with the dressing.
- Taste and adjust the seasoning with additional salt and pepper, if needed.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Serve your raw chickpea salad cold as a refreshing and nutritious meal or side dish.Enjoy your delicious and healthy raw chickpea salad!
Nutrition Facts
Chickpea salad
Serving Size
1 Serving
Amount per Serving
Calories
277
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Sodium
300
mg
13
%
Potassium
679
mg
19
%
Carbohydrates
30
g
10
%
Fiber
9
g
38
%
Sugar
6
g
7
%
Protein
8
g
16
%
Vitamin A
2842
IU
57
%
Vitamin C
104
mg
126
%
Calcium
124
mg
12
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.