Description

As a busy mom myself, I know how chaotic life can get. That’s why I adore the Refreshing Spiced Chickpea and Cucumber Salad. It’s not just another recipe; it’s a vibrant, quick solution for those days when time slips through your fingers. Imagine a crisp, colorful dish that comes together in minutes—with all the flavors to impress your loved ones! This salad is perfect for meal prep, light lunches, or even as a stunning side for a family gathering. Trust me, once you whip this up, it will become a go-to treasure in your kitchen.

Ingredients

Scale

1 can (15 oz) chickpeas, rinsed and drained
1 large English cucumber, diced
1 small red onion, finely chopped
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
2 tbsp lemon juice (freshly squeezed)
2 tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper to taste

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Instructions

Rinse and drain the chickpeas thoroughly to reduce sodium levels.
Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley.
In a large mixing bowl, combine chickpeas, cucumber, tomatoes, onion, and parsley. Toss gently.
In a separate bowl, whisk together olive oil, lemon juice, cumin, paprika, salt, and pepper until well combined.
Pour the dressing over the salad and toss again lightly to coat all ingredients.
Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

Feel free to add other vegetables like bell peppers or avocados for extra texture.
This salad can be made a day in advance for even better flavor.
Adjust the spices according to your taste preference.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 3g
Sodium: 300mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg