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Cucumber Chickpea Salad

Cucumber Chickpea Salad Recipe
Prep Time 10 minutes
Mixing time 5 minutes
Total Time 15 minutes
Servings 6 servings
Calories 135kcal
Author Anthony Valentine, Kidney-Friendly Chef

Equipment

  • 1 Cutting Board
  • 1 Chef knife

Ingredients

  • 1 can Can of Chickpeas, rinsed
  • 1 Cucumber, diced
  • 1 Red bell pepper, diced
  • 1 Corn cob, corn removed
  • ½ Onion, diced
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Apple cider vinegar
  • 2 tbsp Italian seasoning

Instructions

  • Mix all ingredients in a sealable bowl or container and store in fridge for 30 minutes. Store overnight for even better results.

Nutrition

Serving: 0.5cup | Calories: 135kcal | Carbohydrates: 17g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Sodium: 168mg | Potassium: 280mg | Fiber: 4g | Sugar: 4g | Vitamin A: 125IU | Vitamin B1: 0.05mg | Vitamin B2: 0.03mg | Vitamin B3: 0.4mg | Vitamin B5: 0.3mg | Vitamin B6: 0.1mg | Vitamin C: 6mg | Vitamin E: 1mg | Vitamin K: 17µg | Calcium: 51mg | Copper: 0.1mg | Folate: 20µg | Iron: 2mg | Manganese: 0.2mg | Magnesium: 18mg | Phosphorus: 100mg | Selenium: 0.3µg | Zinc: 0.2mg
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