Nutritional Values
Recipe Type:
Veg
kcal
min
Ingredients:
1 can (15 oz) chickpeas, drained and rinsed
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and black pepper to taste
Crumbled feta cheese for garnish (optional)
Banane Ki Vidhi
Prepare Chickpeas:
Drain and rinse the chickpeas thoroughly.
Combine Ingredients:
In a large salad bowl, combine chickpeas, diced cucumber, halved cherry tomatoes, chopped red onion, and fresh parsley.
Make Dressing:
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper to create the dressing.
Dress Salad:
Pour the dressing over the chickpea and cucumber mixture. Toss everything well to ensure the salad is evenly coated with the dressing.
Chill (Optional):
Refrigerate the salad for about 30 minutes if you prefer it chilled.
Garnish (Optional):
Garnish the low-fat chickpea and cucumber salad with crumbled feta cheese for a creamy and tangy addition.
Serve:
Serve the salad as a protein-packed and refreshing side dish.
