Cucumber Chickpea Salad
This cucumber chickpea salad can be assembled in minutes and gets better over time. Make-ahead and store in the fridge for up to week.
Add to Collection
Print Recipe
Servings: 6 servings
Serving Size:0.5 cup
Nutrition
Calories:135 kcal
Carbs:17 g
Sodium:168 mg
Potassium:280 mg
Phosphorus:100 mg
Protein:5 g
Fiber:4 g
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.
Full Nutrition
Nutrition Facts
Cucumber Chickpea Salad
Amount Per Serving (0.5 cup)
Calories 135
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 0.002g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 168mg7%
Potassium 280mg8%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 4g4%
Protein 5g10%
Vitamin A 125IU3%
Vitamin B1 0.05mg3%
Vitamin B2 0.03mg2%
Vitamin B3 0.4mg2%
Vitamin B5 0.3mg3%
Vitamin B6 0.1mg5%
Vitamin C 6mg7%
Vitamin E 1mg7%
Vitamin K 17µg16%
Calcium 51mg5%
Copper 0.1mg5%
Folate 20µg5%
Iron 2mg11%
Manganese 0.2mg10%
Magnesium 18mg5%
Phosphorus 100mg10%
Selenium 0.3µg0%
Zinc 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Super tasty and crunchy ! I love the freshness of this dish.
We’re glad you like it! Thanks fo the good review.
Best,
Anthony