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Chickpea salad
Salad đậu gà
VegetarianSaladMiddle EasternVeganNo onion or garlicNo common allergens
Servings
Ingredients
- 200 gcooked chickpeas, drained
- 160 gcucumber, diced
- 1.3 pcstomato, cut into wedges
- 80 glettuce, torn into bite-size pieces
- 11 mlolive oil
- 19 mllemon juice
- 0.5 gsalt
- 15 minPrep
- 0 minCook
- 15 minTotal
- EasyDifficulty
Method
These references were used to check ingredients and cooking instructions.Chickpea Salad with Cucumbers and Tomatoes - SkinnytasteSkinnytaste (Gina Homolka)Mediterranean Chickpea, Cucumber and Tomato Salad Recipe - Food.comFood.com (Marie)All referencesWhisk the olive oil, lemon juice and salt in a large bowl.
Add the chickpeas, cucumber and tomato and toss gently to coat.
Spread the lettuce on a plate, spoon the salad over it and serve right away.
Tips
- Rinse canned chickpeas before using to cut the salt. The weight above is for drained chickpeas.
Storage
Keep in a sealed box in the fridge up to 2 days. Dress and add the lettuce just before eating to keep it crisp.
Nutrition per serving (estimate)
Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references- 243 kcalEnergy
- 10.7 gProtein
- 35.3 gCarbohydrate
- 7.9 gFat
- 9.5 gFibre
- 121 mgSodium
An estimate for reference only, not medical advice.