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Chickpea and Cucumber Salad
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Serves6 ()
SWAP ScoreWhat's this?
Ingredients
- 2 bell peppers
- 1 English cucumber
- 1/2 bunch green onions
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 cup tahini
- 4 cups mixed greens (or spinach, lettuce)
- 1 15.5 oz can reduced-sodium chickpeas
Directions
- Drain and rinse the chickpeas. Seed and chop the peppers. Chop the cucumber. Trim and roughly chop the green onions.
- To make the dressing: In a blender, purée the green onions, lemon juice, oil, and 5 tbsp water. Transfer to a medium bowl and whisk in the tahini until smooth. Season with salt and pepper to taste.
- In a large bowl, toss the greens, chickpeas, cucumber, and peppers. Add desired dressing amount and toss until well combined.
Nutrition Facts
Chickpea and Cucumber Salad
Amount Per Serving
Calories 188
Calories from Fat 135
% Daily Value*
Total Fat 15g
23%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 18mg
1%
Potassium 289mg
8%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
8%
Sugars 2g
Protein 5g
10%
Vitamin A
38%
Vitamin C
101%
Vitamin D0%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2000 calorie diet.
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