Nothing is more gratifying than a light and refreshing salad to beat the heat as summer’s searing heat takes center stage. Chickpea Cucumber Salad is a meal that never fails to impress with its vibrant tastes and nutritious healthiness. This salad is a healthy addition to your summer menu and a delicious treat for your taste buds. It is full of protein, fiber, and a medley of colorful veggies.
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INGREDIENTS
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
INSTRUCTIONS
Prepare the Chickpeas:
-
To get rid of extra salt, give the canned chickpeas a good rinse under cold water.
-
Thoroughly empty and reserve.
Chop and Dice:
-
Cut the cherry tomatoes in half, dice the cucumber, and finely cut the red onion.
-
Chop the fresh parsley and slice the Kalamata olives.
Combine Ingredients:
-
Chickpeas, diced cucumber, cherry tomatoes, red onion, feta cheese, olives, and fresh parsley should all be combined in a big mixing dish.
Whisk the Dressing:
-
Mix the olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl until thoroughly blended.
Dress the Salad:
-
After adding the dressing to the salad, gently mix to coat all of the ingredients.
Chill and Serve:
-
To allow the flavors to mingle, let the salad sit in the fridge for at least half an hour.
-
If preferred, top with an additional sprinkle of feta cheese and parsley and serve chilled.
Chickpea Cucumber Salad
With our Chickpea Cucumber Salad, savor the harmony of crisp cucumbers and chickpeas. This colorful dish is a celebration of healthful ingredients and a symphony of freshness. This simple recipe will delight your senses as it combines culinary quality with simplicity to create a feast for your mouth.
Equipment
- Mixing Bowls
- Knife
- Cutting board
- Large mixing bowl
Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Prepare the Chickpeas:
- To get rid of extra salt, give the canned chickpeas a good rinse under cold water.
- Thoroughly empty and reserve.
Chop and Dice:
- Cut the cherry tomatoes in half, dice the cucumber, and finely cut the red onion.
- Chop the fresh parsley and slice the Kalamata olives.
Combine Ingredients:
- Chickpeas, diced cucumber, cherry tomatoes, red onion, feta cheese, olives, and fresh parsley should all be combined in a big mixing dish.
Whisk the Dressing:
- Mix the olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl until thoroughly blended.
Dress the Salad:
- After adding the dressing to the salad, gently mix to coat all of the ingredients.
Chill and Serve:
- To allow the flavors to mingle, let the salad sit in the fridge for at least half an hour.
- If preferred, top with an additional sprinkle of feta cheese and parsley and serve chilled.
Video
Notes
A Pro Tip for FoodieFront Readers:
If possible, let this Chickpea Cucumber Salad marinade in the fridge for a few hours or even overnight to bring out the flavors. This makes the dish even more tasty as the components absorb the flavorful dressing. Furthermore, feel free to alter the recipe by substituting your preferred herbs or trying out different kinds of olives for an original spin.Also: Hungry for More? Chamoy Pickle Recipe – How to Make Chamoy Pickle at Home
Frequently Asked Questions:
1. What is Chickpea Cucumber Salad?
To answer your question, chickpeas, cucumbers, and a delicious dressing combine to create a delightfully refreshing dish called chickpea cucumber salad.
2. How do I make Chickpea Cucumber Salad at home?
The recipe for Chickpea Cucumber Salad is simple! Simply combine chopped cucumbers, your preferred seasonings, and chickpeas with a basic dressing.
3. Can I customize the ingredients based on my preferences?
In response, yes! You are welcome to alter the ingredients in your chickpea cucumber salad to suit your preferences.
4. Is Chickpea Cucumber Salad a healthy option?
Sure, that’s a wise decision! This salad, which is full of vegetables and chickpeas, is not only delicious but also a fantastic source of nutrients.
5. Are there variations for vegetarians?
Yes, of course! Because chickpea cucumber salad is inherently vegetarian, it’s a great option for anyone on a vegetarian diet.
6. What’s the best dressing for Chickpea Cucumber Salad?
You can experiment with your favorite dressings, but a basic combination of olive oil, vinegar, and mustard works great.
7. How long can I keep Chickpea Cucumber Salad in the fridge?
To ensure freshness, keep Chickpea Cucumber Salad refrigerated. It normally lasts for one or two days.
8. Can I prepare Chickpea Cucumber Salad ahead of time?
In response, yes! For a simple and delicious dinner, prepare the night before by preparing Chickpea Cucumber Salad.
Nutrition Fact –
Nutritional Information per Serving:
Calories: Approximately 250 calories
Protein: About 10 grams
Carbohydrates: Around 30 grams
Dietary Fiber: Approximately 8 grams
Fat: About 12 grams
Saturated Fat: Around 3 grams
Cholesterol: Approximately 10 milligrams
Sodium: About 500 milligrams
