Description
A refreshing and quick plant-based salad featuring crispy chickpeas and crunchy cucumbers, perfect for a summer meal.
Ingredients
- 1 can of chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- Fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the chickpeas on a baking sheet and drizzle with olive oil, salt, pepper, and paprika.
- Roast the chickpeas in the oven for 20-25 minutes until crispy.
- In a large bowl, combine the diced cucumber, roasted chickpeas, lemon juice, and chopped parsley.
- Toss everything together and adjust seasoning if necessary.
- Serve immediately or chill for a refreshing cold salad.
Notes
- For extra flavor, add a pinch of garlic powder to the chickpeas before roasting.
- This salad can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg