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Cucumber and Chickpea Salad
Servings:
2
Prep Time:
15
minutes
mins
Cook Time:
5
minutes
mins
Total Time:
20
minutes
mins
Author:
Sandy / Reluctant Entertainer
Course:
Salad
Cuisine:
American
This healthy chickpea tomato and cucumber salad recipe is made with a light citrus vinaigrette, tossed together with plump garbanzo beans.
Ingredients
1
16 oz can
Garbanzo Beans
,
drained
3
Tbsp
olive oil
½
cup
tomato
,
chopped
¼
cup
red onion
,
minced
1
rib celery
,
sliced
1
cucumber
,
chopped
1
tsp
garlic
,
chopped
2
Tbsp
fresh dill
,
chopped
Make the dressing:
1 ½
tsp
red wine vinegar
½
lemon
,
juiced
½
lime
,
juiced
Cracked black pepper to taste
1
Tbsp
fresh parsley
,
chopped
Instructions
Heat 2 tablespoons of the oil in a sauce pan over medium heat. Stir in beans, cover and turn off heat. Set aside to cool.
Gently toss all remaining ingredients in a large salad bowl. Add the cool beans.
Make the dressing and whisk together.
Serve topped with additional parsley, if desired.
Notes
Originally posted AUG 2015
Nutrition Facts
Calories:
68
kcal
,
Carbohydrates:
12
g
,
Protein:
2
g
,
Fat:
2
g
,
Saturated Fat:
0.3
g
,
Polyunsaturated Fat:
0.2
g
,
Monounsaturated Fat:
1
g
,
Sodium:
197
mg
,
Potassium:
409
mg
,
Fiber:
4
g
,
Sugar:
5
g
,
Vitamin A:
689
IU
,
Vitamin C:
34
mg
,
Calcium:
56
mg
,
Iron:
1
mg