Name: Chickpea Cucumber and Fresh Herb Salad | Plant Based, 10-minute Dish
Prep time: 10 min
Total time: 10 min
Yield: 3 people
Ingredients: 1 cucumber (large, cut in small pieces); 2 cups cooked chickpeas; 1/2 tsp salt; 1/2 cup coriander (fresh, chopped); 1/2 cup mint leaves (fresh, chopped); 1 tsp sumac; 1 tomato (large)

Print Recipe

5 from 1 vote

Chickpea Cucumber and Fresh Herb Salad | Plant Based, 10-minute Dish

Jump into BBQ season with re-invigorating ingredients like cucumber, cilantro and mint with this super-simple Chickpea Cucumber and Fresh Herb Salad recipe. Six ingredients and ten minutes is all you need pull this off at moment's notice. Every bite has something special to offer. Vegan and gluten free

Prep Time10 mins

Total Time10 mins

Course: Main

Servings: people

Author: Shahzadi Devje

Ingredients

1 cucumber large, cut in small pieces
2 cups cooked chickpeas
1/2 tsp salt
1/2 cup coriander fresh, chopped
1/2 cup mint leaves fresh, chopped
1 tsp sumac
1 tomato large

Instructions

In a medium bowl, add all ingredients, except the tomato.
Gently mix to combine
Serve on a bed on sliced tomato

Notes

This salad can be made in advance and stored in the fridge
Serve this salad as it is or as a side with grilled fish
Makes a great topping for baked potatoes
Feel free to add different herbs and spices for your preference

Nutrition Facts

Chickpea Cucumber and Fresh Herb Salad | Plant Based, 10-minute Dish

Amount Per Serving

Calories 229 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 0.4g 2%

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Sodium 611mg 25%

Potassium 783mg 22%

Total Carbohydrates 39g 13%

Dietary Fiber 11g 44%

Sugars 9g

Protein 12g 24%

Vitamin A 59%

Vitamin C 36%

Calcium 7%

Iron 17%

* Percent Daily Values are based on a 2000 calorie diet.

Chickpea Cucumber and Fresh Herb Salad | Plant Based, 10-minute Dish