Chickpea Cucumber Salad
Recipe: #4754
February 27, 2012
Categories: Salads, Bean Salad, Vegetable Salad, Beans, Chickpeas/Garbanzo, Cucumber, Brunch, July 4th, Mothers Day, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"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."
Ingredients
- FOR DRESSING
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Nutritional
- 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
Step by Step Method
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.
Tips
No special items needed.