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Chickpea, Cucumber & Cherry Tomato Salad

Today we're making a salad with canned chickpeas, diced cucumber, little tomatoes with dill and a lemon vinegar dressing.
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Course: Salad
Cuisine: Mediterranean
Keyword: healthy salad
Prep Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Calories: 168kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 mason jar
  • 1 medium salad bowl
  • 1 salad spoon

Ingredients

To Make the Salad Dressing

  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dijon vinegar
  • 1/8 tsp sea salt and pepper

To Make the Salad

  • 540 mL can chickpeas drained and rinsed
  • 1 medium cucumber diced
  • 2 cups cherry tomatoes halved
  • 2 tbsp fresh dill chopped

Instructions

  • In a mason jar, add olive oil, vinegar, dijon, salt and pepper. Cover with lid and shake well.
  • In a medium salad bowl, add chickpeas, cucumber, cherry tomato and fresh dill.
  • Pour dressing over top and mix with salad spoon.

Notes

This salad tastes best if served right away. Will keep 1 day in the fridge. 
Substitute white wine vinegar, balsamic vinegar or apple cider vinegar for red wine vinegar. 
Add feta if desired. 

Nutrition

Serving: 0.75g | Calories: 168kcal | Carbohydrates: 16.4g | Protein: 5.7g | Fat: 8.7g | Saturated Fat: 1.3g | Sodium: 315.4mg | Potassium: 124.9mg | Fiber: 4.3g | Sugar: 2.9g