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