Chickpea Cucumber Salad Recipe

About this recipe

This Chickpea Cucumber Salad is a light, refreshing, and wholesome dish that’s perfect for any occasion, from a quick lunch to a healthy side at dinner. Packed with protein-rich chickpeas, crisp cucumber, juicy vine tomatoes, and crunchy green bell peppers, it offers a delightful mix of textures and flavors. Fresh coriander and flat-leaf parsley add a burst of herbal freshness, while a drizzle of garlic-flavored olive oil and a splash of lemon juice bring a zesty, aromatic touch. Seasoned simply with salt and black pepper, this salad lets the natural flavors of the ingredients shine. Easy to prepare in under 30 minutes, it’s a nutritious, vegetarian-friendly option that’s also suitable for those managing diabetes. Whether served on its own or paired with your favorite main dish, this vibrant salad is sure to become a go-to recipe for a healthy and satisfying meal.

Ingredients

• 400 G Natco Chick Peas Canned 400g
• 500 G Fresh Vine Tomato 500g
• - Filippo Berio Garlic Flavoured Olive Oil
• 50G Pepper Black Ground BWFO
• 250 Ml Trs Lemon Juice 250Ml
• 1kg 1kg Green Pepper
• 1 Piece Cucumber 1Pc
• - Fresh Asian Coriander Bunch
• - Tata Salt

Instructions

1. 1. In a large mixing bowl, combine the cooked chickpeas, diced cucumber, tomatoes, and green bell pepper.
2. 2. In a small pan, heat the olive oil on medium heat. Add salt and pepper and stir for 30 seconds until aromatic, then remove from heat.
3. 3. Toss well to coat evenly.
4. 4. Add lime juice to taste, then mix thoroughly.
5. 5. Garnish the salad with freshly chopped coriander and serve immediately for a garden-fresh treat.