Chickpea Salad Recipe
This healthy Chickpea Cucumber Tomato Salad recipe is simple and ready in minutes made with fresh vegetables, herbs ,simple dressing and is Vegetarian + Vegan.
Keyword chickpea salad, garbanzo salad Method Instant Pot/Pressure Cooker
Prep Time 10 minutes minutes Total Time 10 minutes minutes
1.5 cups cooked chickpeas (about 15 oz) 1 cup persian cucumber cut into bite size pieces ½ cup onions diced 1 cup tomato dee-seeded, cut into bite size pieces ¼ cup coriander leaves finely chopped 1 tablespoon extra virgin olive oil juice of half lime black pepper & salt to taste
In a large bowl, add chickpeas, cucumber, onions ,tomatoes, cilantro.
Then drizzle some olive oil, squeeze fresh lime juice and add seasonings like salt and ground black pepper.
Toss everything well and serve immediately.
You can add hearty veggies of your choice like boiled sweet potatoes, bell pepper, avocado.
You can also add some baby mozzarella cheese.
You can also make this oil free salad by not adding oil for dressing.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Calories: 151 kcal | Carbohydrates: 21 g | Protein: 6 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 8 mg | Potassium: 340 mg | Fiber: 6 g | Sugar: 5 g | Vitamin A: 422 IU | Vitamin C: 8 mg | Calcium: 43 mg | Iron: 2 mg