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Low-Fat Minty Chickpea Salad Recipe

Nutritional Values

Recipe Type:


Calories 300


Total Time 30



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 mint leaves, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon ground cumin
Salt and black pepper to taste
Feta cheese crumbles for garnish (optional)

Banane Ki Vidhi

Prepare Chickpeas:

Rinse and drain the canned chickpeas. Set aside.

Combine Ingredients:

In a large salad bowl, combine chickpeas, diced cucumber, halved cherry tomatoes, finely chopped red onion, and chopped fresh mint.

Make Dressing:

In a small bowl, whisk together olive oil, lemon juice, ground cumin, salt, and black pepper to create the dressing.

Dress Salad:

Pour the dressing over the chickpea salad. Toss everything gently to ensure the salad is evenly coated with the dressing.

Chill (Optional):

You can refrigerate the minty chickpea salad for about 30 minutes if you prefer it chilled.

Garnish (Optional):

Garnish the salad with feta cheese crumbles for an extra burst of flavor and creaminess.


Serve the low-fat minty chickpea salad as a refreshing and nutritious side dish or a light meal.

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