Ingredients
Salad
- 1 15.5-ounce can chickpeas Drained and rinsed; use 240 g drained chickpeas.
- 1 medium English cucumber 300 g trimmed, cut into thin half-moons.
- 7 ounces cherry tomatoes 200 g, halved.
- 1/4 cup thinly sliced red onion 40 g
- 1/4 cup chopped flat-leaf parsley 15 g
Dressing
- 2 tablespoons olive oil 27 g
- 2 tablespoons fresh lemon juice 30 g
- 1/2 teaspoon fine table salt 3 g
- 1/8 teaspoon ground black pepper
Equipment
- Fine-mesh strainer For rinsing chickpeas.
- Knife and cutting board
- Large mixing bowl
- Small bowl and whisk For dressing.
Instructions
Prepare and toss
- Drain and rinse the chickpeas, then let them drain thoroughly. Wash the cucumber, tomatoes and parsley under running water and dry them with a clean towel. Do not wash produce with soap.
- Slice the cucumber into thin half-moons, halve the tomatoes, thinly slice the red onion and chop the parsley. If using a cucumber with a watery seed cavity, remove that loose center before weighing 300 g.
- Whisk the olive oil, lemon juice, salt and pepper in a small bowl. Put the chickpeas and prepared vegetables in a large bowl. Add the dressing shortly before serving and toss gently from the bottom until evenly coated.
- Divide into four side servings. For advance preparation, refrigerate the dressed chickpeas and dry chopped vegetables in separate covered containers, then combine close to serving.
- Refrigerate leftovers promptly at 40°F or below and use within 3 days; the vegetables soften with storage. Discard after more than 2 hours at room temperature, or 1 hour above 90°F.
Nutrition
Calories: 170kcalCarbohydrates: 20.1gProtein: 5.4gFat: 8.5gSaturated Fat: 1.1gSodium: 425mgPotassium: 337mgFiber: 5.1gSugar: 5.6gCalcium: 51mgIron: 1.2mg
Video
Notes
Nutrition is estimated per quarter of the salad using USDA data for rinsed canned chickpeas and the stated vegetable weights. All dressing is included. Black pepper is excluded as negligible; optional feta, bread and other accompaniments are not included.
For the crispest texture, dry the vegetables well and dress close to serving. Use a clean serving utensil and keep leftovers refrigerated. Rinsed canned chickpeas still contain sodium; compare labels if needed.
Video companion: Clean & Delicious demonstrates chickpea cucumber salad with lemon dressing. Her version uses feta and mint instead of this recipe's tomatoes and parsley; follow the quantities written here.