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Zesty 10-Minute High-Protein Chickpea & Cucumber Salad

A vibrant salad featuring chickpeas and cucumbers in a zesty dressing, perfect for quick meals and gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can chickpeas, drained and rinsed Canned chickpeas help save time.
  • 1 medium cucumber, diced Adds crunch to the salad.
  • 1/2 small red onion, finely chopped Provides a mild onion flavor.
  • 1 medium bell pepper, diced Any color bell pepper can be used.
  • 1/4 cup fresh parsley, chopped Adds freshness to the dish.
Dressing Ingredients
  • 2 tablespoons olive oil For flavor and healthy fats.
  • 1 tablespoon lemon juice Adds acidity to balance flavors.
  • to taste Salt and pepper Adjust seasoning as desired.

Method
 

Preparation
  1. Start by draining and rinsing the canned chickpeas under cold water.
  2. Dice the cucumber, chop the red onion, and bell pepper, and finely chop the parsley.
Mixing the Salad
  1. In a large mixing bowl, combine the chickpeas, diced cucumber, chopped red onion, and bell pepper.
Prepare the Dressing
  1. In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.
Combine Ingredients
  1. Pour the dressing over the salad and gently toss everything together.
Finish and Serve
  1. Add the chopped fresh parsley and give the salad one last gentle toss.
  2. Enjoy your refreshing salad right away, or let it chill in the refrigerator for about 30 minutes.

Notes

Best enjoyed fresh, can be refrigerated for up to 3 days. Avoid freezing due to texture changes in cucumbers.