Chickpea Salad

With 384 kcal and 16g of protein per serving, the high fiber content of chickpeas keeps you full for longer.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 300g boiled chickpeas · 492 kcal in the whole recipe
• 1 cucumber · 24 kcal in the whole recipe
• 2 tomatoes · 36 kcal in the whole recipe
• 1/2 red onion · 20 kcal in the whole recipe
• 1 bunch parsley · 11 kcal in the whole recipe
• 2 tbsp olive oil · 177 kcal in the whole recipe
• 1/2 lemon juice · 9 kcal in the whole recipe

Method

1. Prepare your equipment: Get a cutting board, a sharp knife, and a large mixing bowl ready.

   

2. Wash the cucumber and chop it into small cubes (about 1 cm in size) without peeling it.

   

3. Wash the tomatoes and chop them into cubes of the same size as the cucumbers.

   

4. Peel the red onion and use your knife to chop it into very thin, tiny pieces.

   

5. Wash the parsley, remove the stems, and finely chop the leaves.

   

6. Drain the boiled chickpeas using a colander to remove excess water and pour them into the mixing bowl.

   

7. Add all the chopped vegetables into the bowl with the chickpeas.

   

8. Drizzle 2 tablespoons of olive oil and the juice of half a lemon over the mixture.

   

9. Mix all the ingredients with a large spoon until combined, being careful not to crush the vegetables.

   

10. You know the salad is ready when all the ingredients look glossy from the dressing.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.