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Chickpea and Cucumber Salad

[ 1 ] May 16, 2012 |

chickpea & cucumber salad

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.

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Chickpea & Cucumber Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 servings

Serving Size: 1/4 of the salad

Gather

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

  1. In a medium bowl, toss together all ingredients.
  2. Serve as an accompaniment to grilled fish or chicken, or simply on its own.

Nutrition

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!

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Modified from Real Simple, June 2012

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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.