Chickpea and Cucumber Salad
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Ingredients

  • 2 cucumbers
  • 1 3/4 cups canned or cooked chickpeas (garbanzo beans) rinsed.
  • 1/2 cup roughly chopped mint leaves
  • 2 medium carrots, peeled and grated
  • 1 1/2 teaspoons fennel seeds
  • 3 tablespoons minced shallots
  • 4 tablespoons fresh lemon juice
  • 1 1/2 tablespoons olive oil
  • Salt and freshly ground pepper to taste

Instructions

  1. Peel cucumbers and cut in half lengthwise.
  2. Scoop out the seeds with a spoon and discard them.
  3. Cut cucumbers into 1/4-inch pieces. Place in a medium bowl.
  4. Add remaining ingredients and toss well to combine.
  5. Serve salad at room temperature.

Tags

Diet
vegetarian
vegan
lacto vegetarian
ovo vegetarian
pescetarian
Allergy
gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free
Courses
Salad

Nutrition

Calories

612 cal

Fat

29 g

Carbs

71 g

Protein

23 g
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