Description
A refreshing and nutritious salad featuring crisp cucumbers, protein-packed chickpeas, and fragrant dill, perfect for summer.
Ingredients
Scale
- 2 medium cucumbers, sliced
- 1 can chickpeas, drained and rinsed
- 1/4 cup fresh dill, chopped
- 1/4 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 3 tablespoons extra-virgin olive oil
- Juice of 1 medium lemon
- Salt and pepper to taste
Instructions
- Wash and dry the cucumbers. Cut them into thin half-moons.
- Drain and rinse the chickpeas under cold water.
- Finely chop the red onion and fresh dill.
- Slice the cherry tomatoes in half.
- Combine cucumbers, chickpeas, red onion, dill, and tomatoes in a bowl.
- Drizzle olive oil and lemon juice over the salad, and sprinkle with salt and pepper.
- Toss gently to combine.
- Taste and adjust seasoning; serve immediately or chill for 30 minutes.
Notes
This salad is vegan-friendly and can be paired with grilled chicken or served on a bed of greens for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: salad, vegan, healthy, chickpeas, cucumber, summer recipes