Vegan Chickpea Salad with Lemon
This vegan chickpea salad combines chickpeas, cucumbers, tomatoes, onion, and cilantro for a flavorful combination. Make this salad in under 10 minutes for a side dish, a pita sandwich filling, or a healthy meal.
- 15.5 oz canned chickpeas drained and rinsed
- 1 cup tomatoes chopped
- ¼ cup cilantro chopped
- 1 cup cucumber Persian or English cucumbers are the best for this salad
- ½ red onion diced
- ½ tsp cumin
- ⅓ cup lemon juice
- ¼ cup olive oil garlic infused
- ½ tsp cayenne pepper omit if you do not want it a little spicy
Chop ¼ cup fresh cilantro, ½ red onion, 1 cup tomatoes, and 1 cup cucumbers.
In a seperate small bowl, mix ½ tsp cumin, ⅓ cup lemon juice, ¼ cup olive oil, and ½ cayenne pepper.
In a large bowl, combine cilantro, onion, tomatoes, and cucumbers. Pour dressing over and mix.
You can eat the salad immediately. However, it is best to refrigerate an hour or more before serving,
If you do not have a garlic infused olive oil, use same amount of plain olive oil and add 2 crushed garlic cloves.
Calories: 119kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 154mg | Potassium: 166mg | Fiber: 2g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 7.7mg | Calcium: 25mg | Iron: 0.9mg