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Low-Fat Chickpea and Cucumber Salad Recipe

Nutritional Values

Recipe Type:

Veg

Calories 300

kcal

Total Time 30

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.

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