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Chickpea Cucumber Salad

"I make this salad very often to eat for lunch throughout the week. My daughter really loves it. Easily halved, although honestly, we polish this off quickly because it is so tasty. Granulated garlic is sold in the spice section and comes in small tiny pieces; this is not the same product as garlic powder. This will keep all week in your fridge, if it lasts that long. Originally found on several different blogs, this is my variation. Prep times does not include chilling, servings are an estimate."

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Prep Time: 15m

Cook Time: 0m

   

Servings: 10-12  

 
 
  • 5.0000

This was excellent! I halved it and we'll get 8 side-dish servings out of it. I was out of red onion, so I used Vidalia. I also used matchstick carrots (about 1/3 cup) and about 1/3 cup each red, yellow, and orange bell pepper. Next time,.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 2 cans (15 ounce) garbanzo beans (chickpeas, rinsed well, drained)
  • 1 large cucumber, diced (you may peel and seed if you you prefer)
  • 1 medium red bell pepper (yellow, or orange bell pepper, seeded, finely diced)
  • 1/2 small red onion, finely diced
  • 1 large carrot, peeled, finely shredded or finely diced
  • 1 to 2 tablespoons fresh parsley (or mint, do not used dry, just omit if you don't have fresh)
  • FOR DRESSING
  • 1/4 cup balsamic vinegar (white, approximately)
  • 1/4 cup olive oil (extra virgin, approximately)
  • 1/2 to 3/4 teaspoons salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 teaspoon granulated garlic (dried minced garlic)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Prep all of your veggies and drain & rinse your beans, combining all together in a large bowl.

Step 2

Mix together the dressing ingredients and toss with the beans/veggies, tasting and adjusting the flavors to taste.

Step 3

Chill well and serve.

  Nutritional Facts
 
 
  • Serving Size: 1 (86.8 g)
  • Calories 78.6
  • Total Fat - 5.6 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 0 mg
  • Sodium - 129.4 mg
  • Total Carbohydrate - 6.9 g
  • Dietary Fiber - 1.9 g
  • Sugars - 4 g
  • Protein - 1.1 g
  • Calcium - 23.3 mg
  • Iron - 0.6 mg
  • Vitamin C - 21.9 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
2 reviews

This was excellent! I halved it and we'll get 8 side-dish servings out of it. I was out of red onion, so I used Vidalia. I also used matchstick carrots (about 1/3 cup) and about 1/3 cup each red, yellow, and orange bell pepper. Next time, I'll use green instead of orange for better colour contrast. I used both parsley and mint, left out the salt entirely, and used 1/4 teaspoon garlic powder in the dressing.

 

Review by Felix4067

A great salad. I am always watching for recipes that I think my vegetarian friend would love, this Chickpea Cucumber Salad tasted as good as I thought it would. Can't wait to serve it next time we do lunch! Used fresh from the garden cucumbers, onion, carrots and snipped in fresh parlsey. For the peppers I diced in yellow bell. Have to agree, it is so a repeatable.

 

Review by Gerry