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Chickpea Cucumber Salad

A refreshing and nutritious salad combining crisp cucumbers and hearty chickpeas, perfect for meal prepping or light dinners.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can Chickpeas, rinsed and drained Hearty and protein-rich base.
  • 2 medium Cucumbers, chopped Refreshing crunch and hydration.
  • 1 medium Red onion, finely diced Adds a sweet and zesty flavor.
  • 1/4 cup Fresh parsley, chopped Herbaceous touch for brightness.
Dressing and Seasoning
  • 3 tablespoons Olive oil Rich and smooth dressing ingredient.
  • 2 tablespoons Lemon juice Tangy acidity to enhance flavors.
  • to taste Salt Essential for highlighting all flavors.
  • to taste Black pepper Mild spice for seasoning.

Method
 

Preparation
  1. Rinse and drain the canned chickpeas.
  2. Chop the cucumbers into bite-sized pieces.
  3. Finely dice the red onion.
  4. Roughly chop the fresh parsley.
Combination
  1. In a large mixing bowl, combine the chickpeas, cucumbers, red onion, and parsley.
  2. Drizzle olive oil and squeeze fresh lemon juice over the mixture.
  3. Add salt and black pepper to taste.
Serving
  1. Gently toss the salad to ensure all ingredients are well coated.
  2. Serve immediately for the freshest taste, or chill in the refrigerator for 30 minutes to enhance flavors.

Notes

For extra crunch, add the cucumbers just before serving. Allow the salad to sit for at least 30 minutes in the fridge for enhanced flavor. Store leftovers in an airtight container for up to 3 days.