🥗 Chickpea salad
Chickpea salad is a hearty, fresh bowl of boiled chickpeas tossed with diced tomato, cucumber and plenty of chopped parsley. A simple dressing of lemon juice and olive oil brings it together. It is nutty, juicy and filling, and works as a light lunch, a side dish or a packed meal.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 2 cans chickpeas (about 480 g drained), or 200 g dried chickpeas, cooked
- 2 tomatoes, diced
- 1 cucumber, diced
- 1 large bunch parsley, chopped
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt, pepper, ½ tsp cumin
Method
- Drain and rinse the chickpeas.
- Dice the tomato and cucumber and chop the parsley.
- Whisk the lemon juice, olive oil, cumin, salt and pepper.
- Toss everything together and leave for 10 minutes before serving.
How to make it lighter
- Measure the olive oil — 1 tbsp ≈ 120 kcal.
- Add more cucumber and tomato and fewer chickpeas for a lighter, bigger bowl.
- Use extra lemon juice and herbs for flavour instead of more oil.
History
Salads built on chickpeas and fresh vegetables are eaten across the Eastern Mediterranean and the Middle East, where chickpeas have been a staple for thousands of years.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Chickpea salad and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →