Penn Herb Wellness Guide
Chickpea and Cucumber Salad
Kate Miller
Tuck into a pita for a crunchy sandwich.
Ingredients
- 1 15 oz can chickpeas, rinsed and drained
- 1 large cucumber, peeled, quartered, and sliced
- 1 5 oz can sliced black olives, drained
- 1/3 cup olive oil
- 2 Tbs red wine vinegar (or apple cider vinegar)
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp Italian seasoning
- 1/4 cup diced fresh parsley
Directions
- Combine chickpeas, cucumber, and black olives in a bowl.
- In a separate bowl, whisk together olive oil, vinegar, sugar, salt, pepper, and Italian seasoning. Stir in parsley and pour over chickpea mixture.
- Toss to coat and refrigerate until serving.
Nutrition Facts
Calories 343
Calories from Fat 203 (59%)
(36%)Total Fat 23g
(15%)Saturated Fat 3g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
(0%)Cholesterol 0mg
(51%)Sodium 1214mg
(9%)Potassium 323mg
Total Carbohydrate 30g
(26%)Dietary Fiber 7g
Sugars 2g
Sugar Alcohols 0g
(12%)Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.