Chickpea Cucumber Salad
INGREDIENTS
- 1 can (400g) chickpeas, drained
- 1 cucumber, diced
- 1 small red onion, finely diced
- 40g flat-leaf parsley
- 1 lemon, juiced
- 3 tbsp olive oil
- 1 tsp ground sumac
- Sea salt
NUTRITION
Per serving
230
Calories
9g
Protein
28g
Carbs
9g
Fats
METHOD
1
Drain
Drain and rinse the chickpeas, dry on a clean tea towel.
2
Combine
In a large bowl, toss chickpeas, cucumber, red onion and parsley.
3
Dress
Whisk lemon juice, oil, sumac and salt. Pour over the salad and toss.
4
Rest
Leave for ten minutes for the chickpeas to absorb the flavours.
VEG.ARMY TIP
Smashed garlic in the dressing for ten minutes adds gentle warmth without raw bite.
