Ingredients
Scale
- 1 (15 ounce) can chickpeas (rinsed and drained)
- 2 mini cucumbers (chopped)
- 1 tablespoon red onion (chopped)
- 1 tablespoon fresh oregano (chopped)
- 1 tablespoon fresh parsley (chopped)
- 1/2 red bell pepper (chopped)
- 1 cup little tomatoes (halved)
- 1/2 cup Kalamata olives
- 2 tablespoons olive oil
- 1/2 tablespoon lemon juice
- 1 clove garlic (minced)
- Salt & pepper to taste
Instructions
- Rinse and drain the chickpeas thoroughly under cold water, then add them to a mixing bowl.
- Chop the cucumbers, red onion, red bell pepper, and halve the tomatoes. Mince the garlic, adding all these ingredients to the bowl with the chickpeas.
- In the same bowl, combine olive oil, lemon juice, and minced garlic. Toss everything gently until well combined. Adjust seasoning with salt and pepper as needed.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg