This healthy, summer Chickpea Salad with cucumbers and tomatoes is great for lunch or as a side dish with anything you’re grilling!
Ingredients
- 2 1/4 cups diced cucumbers (partially peeled)
- 1 cup tomato (seeded and diced)
- 1/4 cup red onion (diced )
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon fresh parsley (minced )
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt and black pepper (to taste)
- 15 ounce can chickpeas (rinsed and drained)
Instructions
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Combine all the ingredients together and toss well.
Notes
The portions are calculated as a side, if you want to make this a main dish for lunch, double the portion.
To feed a crowd for a party, double or triple the recipe.
See variations in notes above.
Nutrition
Serving: 1generous cup as a side dish, Calories: 182kcal, Carbohydrates: 29g, Protein: 6g, Fat: 5g, Saturated Fat: 0.5g, Cholesterol: 29mg, Sodium: 464mg, Fiber: 6g, Sugar: 2g
– WW Points: 1