Chickpea lemon salad

A salad of tender chickpeas with lemon, parsley and cucumber.

Number of servings

1

Nutrients

For entire dish

Calories

435 kcal

Protein

17.8 g

Carbohydrates

56.9 g

Fat

17.1 g

Fiber

15.7 g

Per serving

Calories

435 kcal

Protein

17.8 g

Carbohydrates

56.9 g

Fat

17.1 g

Fiber

15.7 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

84.2 mcg

C

42.1 mg

E

1.7 mg

K

348.3 mcg

B9

448.4 mcg

Fe

3.4 mg

K⁺

117.6 mg

Ingredients

• Chickpeas — 80 g
• Lemon — 25 g
• Olive oil — 12 g
• Parsley — 20 g
• Cucumber — 80 g
• Table salt — 2 g

Cooking instructions

1. Rinse the chickpeas.
2. Chop the parsley.
3. Dice the cucumber.
4. Squeeze the juice from the lemon.
5. Cover the chickpeas with water in a pot and bring to a boil.
6. Simmer for 45 minutes until tender, then drain and cool.
7. Combine the chickpeas, parsley and cucumber in a bowl.
8. Add the lemon juice, olive oil and salt.
9. Toss to combine.