Chickpea and Cucumber Salad
A refreshing and nutritious salad featuring protein-packed chickpeas and crisp cucumbers, tossed with a tangy lemon-tahini dressing. Perfect for a light and healthy lunch option, this salad is both satisfying and easy to make.
Prep time: 15 minutesCook time: Serves: 4
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
2 medium cucumbers, diced
1/2 small red onion, finely chopped
1/4 cup fresh parsley, chopped
3 tbsp tahini
1 lemon, juiced
2 tbsp olive oil
1 clove garlic, minced
Salt and pepper to taste
Instructions
1. In a large bowl, combine the chickpeas, diced cucumbers, and red onion.
2. In a small mixing bowl, whisk together the tahini, lemon juice, olive oil, and minced garlic until smooth.
3. Pour the dressing over the chickpea mixture and gently toss to combine.
4. Season with salt and pepper to taste, and garnish with fresh parsley.
5. Serve immediately or refrigerate for up to 2 hours before serving for enhanced flavors.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
This salad is best served cold and does not require reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
