Description
A refreshing and nutritious chickpea cucumber salad, perfect for summer gatherings and healthy lunches.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 cucumber, diced
- 1/2 red onion, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Cottage cheese (for serving)
- Sourdough bread (for toasting)
Instructions
- Blend the chickpeas, diced cucumber, red onion, halved cherry tomatoes, and chopped parsley in a large bowl.
- Dress with olive oil and lemon juice. Season with salt and pepper to taste.
- Get the sourdough bread toasted until golden brown.
- Creamy layer cottage cheese on each slice of toasted bread.
- Top with the chickpea cucumber salad mixture and serve.
Notes
Rinse chickpeas well to reduce saltiness. Customize with additional veggies or herbs as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg