- Yield: 4 servings
- Prep Time: 15 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 150
- Carbohydrate Content: 29g
- Fat Content: 1.5g
- Fiber Content: 5.6g
- Protein Content: 6.1g
- Sodium Content: 629mg
Cucumber & Chickpea Salad
Prep Tip: To seed a cucumber, cut it in half lengthwise, then scoop out the seeds with a spoon.
Change it Up: Use any kind of canned beans you like in this recipe such as kidney beans or pinto beans.
Nutrition Tip: Beans are a good source of lean protein. Plus, they taste good and are filling.
Ingredients
- chickpeas - 1 (15 oz) can, rinsed and drained
- onion - 1/2, chopped
- cucumber - 1/2 cucumber, seeded and diced
- tomato - 1, chopped
- fat-free Italian dressing - 1/4 cup
- garlic powder - 1/4 teaspoon
- salt - 1/4 teaspoon
- pepper - 1/4 teaspoon
Instructions
- In a medium bowl combine all ingredients. Mix well and serve.
