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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 253
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 233mg
10%
Potassium 467mg
13%
Total Carbohydrates 20g
7%
Dietary Fiber 7g
28%
Sugars 3g
Protein 8g
16%
Vitamin A
15%
Vitamin C
65%
Vitamin D0%
Calcium
14%
Iron
20%
* Percent Daily Values are based on a 2000 calorie diet.
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