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🍽️ Fresh Chickpea and Cucumber Salad

204 kcal · 30 min · 4 servings

Ingredients

• chickpeas from the can 800 g
• cucumbers 1 pcs
• cherry tomatoes mix 250 g
• onions, red 1 pcs
• lemons 1 pcs
• parsley, fresh 20 g
• olive oil 4 tbsp
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Place the chickpeas in a sieve and rinse them under cold running water.
2. 2. Let the chickpeas drain well in the sieve.
3. 3. Wash the cucumber thoroughly and trim off the ends.
4. 4. Cut the cucumber lengthwise into quarters and then into bite-sized pieces.
5. 5. Wash the tomatoes and cut each one in half.
6. 6. Cut the onion in half and remove the skin.
7. 7. Dice the onion finely.
8. 8. Wash the lemon and cut it in half.
9. 9. Squeeze the juice from the lemon.
10. 10. Wash the parsley and shake it dry.
11. 11. Remove the parsley leaves from the stems.
12. 12. Finely chop the parsley leaves.
13. 13. Add the olive oil and two tablespoons of lemon juice to a large bowl.
14. 14. Season the dressing with salt and pepper to taste.
15. 15. Add the cucumber, tomatoes, onion, chickpeas, and parsley to the bowl.
16. 16. Toss everything thoroughly with the dressing.
17. 17. Plate the salad and serve it.

Nutrition per serving

• kcal: 204
• Protein: 9 g · Fett/Fat: 9 g · Carbs: 24 g