Greek Cucumber Salad With Chickpeas
This Greek Cucumber Salad With Chickpeas is an easy recipe to make any time you crave a healthy and delicious salad. Packed with Mediterranean flavors, this salad is perfect for summer picnics, parties or just as a side dish with your favorite dishes.
Servings: 6 servings
Calories: 64kcal
Ingredients
- 1 cup cucumber peeled and diced about 1 medium-size English cucumber
- 4 Roma tomatoes chopped or other tomatoes your like
- 1 can chickpeas 16ounces, drained&rinsed
- ¼ cup Kalamata olives chopped
- 1 bunch coarsely chopped parsley about 1/4 cup
- Optional: 2 tablespoons fresh mint chopped
- Optional toss in: Torn pieces of pita bread or crumbled Feta cheese
Whisk together:
- Juice from 1 lemon
- 2-3 tablespoons olive oil
- 1 teaspoon minced garlic about 2 garlic cloves
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Wash, peel and chop the cucumber. Place it in a medium salad bowl.
- Chop the tomatoes and add them to the bowl.
- Open a can of chickpeas, drain and rinse the chickpeas. Add them to the bowl.
- Remove the stones from the olives, chop and add them to the bowl.
- Chop the parsley and fresh mint and add them as well.
- Optional, toss pieces of pita bread and throw them in the bowl. You can add Feta cheese, if you like it.
- Separately, whisk together lemon juice, olive oil, minced garlic, sugar, salt and pepper to taste.
- Drizzle the dressing over the salad and mix gently to coat all ingredients.
Notes
- The can of chickpeas can be replaced with a can of beans.
- Serve this salad with pita bread, falafel, leftover lamb or other grilled meats.
- Pita bread and the fresh mint are optional.
Nutrition
Serving: 1g | Calories: 64kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 286mg | Potassium: 136mg | Fiber: 1g | Sugar: 2g | Vitamin A: 398IU | Vitamin C: 7mg | Calcium: 12mg | Iron: 0.3mg
