Chickpea Salad with Cucumber and Tomatoes

Name: Chickpea Salad with Cucumber and Tomatoes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 14 oz Chickpeas (14 oz can of chickpeas (400g)); 4 tbsp Olive Oil (2 tbsp olive oil + 2 tbsp olive oil); 1 tsp Cumin Powder (1 tsp ground cumin); 1 tsp Paprika (1 tsp paprika); 1 tsp Garlic Powder (1 tsp garlic powder); ¼ tsp Table Salt (¼ tsp salt + Salt and pepper); 2 pieces Cucumber (2 cucumbers (diced)); 3 pieces Tomato (3 medium tomatoes (diced)); 1 piece Red Onion (1 small red onion (sliced)); ½ cup Parsley (½ cup parsley leaves (chopped)); 1 tsp Garlic Clove (1 garlic clove (smashed (1/2 tsp minced garlic))); 1 ½ tbsp White Wine Vinegar (1 ½ tbsp white wine vinegar)

Chickpea Salad with Cucumber and Tomatoes - Lunch (Mediterranean)

20 minMediterranean

Servings2

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Steps

1Peel the garlic, use a garlic press to smash it. Mix white wine vinegar with olive oil and add garlic to it. Set aside.
2Heat the olive oil in the frying pan, add dried chickpeas to it. Add cumin, paprika, garlic powder, and fry for around 5 minutes. Once finished, salt it.
3Dice cucumbers, tomatoes, slice red onion, and chop parsley. Combine all the ingredients, add in the dressing we’ve mixed up before and mix the salad. Add salt and pepper to the taste.
4If you’re using this recipe for meal prep, add in the salad into your storage containers. It should cover ¾ of the container and use the rest of the space for chickpeas.