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Chickpea Cucumber and Fresh Herb Salad
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
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 Information:
Calories: 229kcal (11%)Carbohydrates: 39g (13%)Protein: 12g (24%)Fat: 4g (6%)Saturated Fat: 0.4g (2%)Polyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 611mg (25%)Potassium: 783mg (22%)Fiber: 11g (44%)Sugar: 9g (10%)Vitamin A: 2950IU (59%)Vitamin C: 29.7mg (36%)Calcium: 70mg (7%)Iron: 3.1mg (17%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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