Name: Cucumber and chickpea salad
Total time: 35 min
Yield: 4 servings
Ingredients: 3 cups cooked no-salt-added chickpeas (2 cans, 15 oz each, drained and rinsed); 2 cucumbers (8¼ inches each), with the peel, cut in half-moons; 1 cup cherry tomatoes, halved; 1 cup (115 g) thinly sliced red onion (about 1 medium); ½ cup chopped fresh parsley; ¼ cup unsalted dry-roasted sunflower seeds; 2 tbsp olive oil; 3 tbsp red wine vinegar; 3 tbsp lemon juice; 1 tsp dried oregano; 1 tsp garlic powder; ¾ tsp salt; ¼ tsp black pepper

Ingredients

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3 cups cooked no-salt-added chickpeas (2 cans, 15 oz each, drained and rinsed)
2 cucumbers (8¼ inches each), with the peel, cut in half-moons
1 cup cherry tomatoes, halved
1 cup thinly sliced red onion (about 1 medium)
½ cup chopped fresh parsley
¼ cup unsalted dry-roasted sunflower seeds
2 tbsp olive oil
3 tbsp red wine vinegar
3 tbsp lemon juice
1 tsp dried oregano
1 tsp garlic powder
¾ tsp salt
¼ tsp black pepper

Method

Nutrition

Estimated

Per bowl (about 1½ cups) · serving size 1 of 4

Calories360

Total fat	14.3 g
Saturated fat	1.8 g
Sodium	457 mg
Total carbohydrate	47.4 g
Dietary fiber	12.4 g
Total sugars	11.2 g
Protein	14.5 g

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