Question. Do you say ‘chickpea’ or ‘garbanzo bean’?
I grew up using ‘garbanzo bean’ but now I say “chickpea”. Kind of like how I started calling pop “soda” somewhere in my twenties. Probably because ‘chickpea’ sounds delicate and fancy. (Yes, I’m strange.)
How ever you say it, chickpeas/garbanzo beans are delicious. Buttery, rich and full of protein and fiber, they are a nutritional powerhouse. And they couldn’t be easier to prepare. I personally opt for the can, but you can also find them dried in the bulk section of your supermarket.
(Did I also mention they are cheap?)
This simple chickpea and cucumber salad is a beautiful balance between the richness of the chickpea and the crisp freshness of the cucumber. Serve it as an accompaniment to a piece of grilled chicken or fish for a light, healthy meal.
Chickpea & Cucumber Salad
1 15 ounce can of chickpeas, rinsed
1/2 English cucumber or 3 Persian cucumbers, thinly sliced
1/2 cup torn basil leaves
1/4 small yellow onion, thinly sliced
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Step by step
- In a medium bowl, toss together all ingredients.
- Serve as an accompaniment to grilled fish or chicken, or simply on its own.
Calories 166; Total Fat 4.7g; Saturated Fat 0.6g; Trans Fat 0.0g; Cholesterol 0mg; Sodium 467mg; Total Carbohydrates 26.0g; Fiber 5.0g; Sugars 0.9g; Protein 5.6g
If you wanted to bulk up this dish without adding a bunch of calories, simply add more cucumber!
Copyright Sisterhood of the Shrinking Jeans LLC
Modified from Real Simple, June 2012
Category: Salads, Side Dishes
About heather: Thirty-three year old wife, mother, runner and wannabe renaissance woman striving to look and feel even BETTER than she did before babies. View author profile.