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Close up view of a salad with sliced cucumbers, diced tomatoes, onions and chickpeas in a large green salad platter. Salad is garnished with black pepper.

Cucumber and Chickpea Salad

Cucumber and Chickpea Salad

A Mediterranean-inspired salad with chickpeas and fresh veggies, tossed in zesty Italian dressing.
 Michigan Harvest of the Month™
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Salads, Sides, Snacks
Cuisine Mediterranean
Servings 4 Servings

Ingredients
  

  • One (15-ounce) can chickpeas, rinsed and drained
  • ½ medium onion, chopped
  • ½ large cucumber, seeded and diced
  • 1 medium tomato, chopped
  • ¼ cup fat-free Italian dressing
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions
 

  • Combine all ingredients in a medium bowl. Mix well and serve.

Notes

Change it Up
  •  Use any kind of canned beans you like in this recipe, such as kidney or pinto beans.
Prep Tip
  • To seed a cucumber, cut it in half lengthwise, then scoop out the seeds with a spoon.

Nutrition

Serving: 0.5 cupCalories: 150calCarbohydrates: 29gProtein: 6.1gFat: 1.5gSodium: 629mgFiber: 5.6g
Keyword 15 Minutes or Less, Canned, Easy, Vegan, Vegetarian