Lunch: Chickpea & Cucumber Salad – UMRI
This crunchy, refreshing salad combines chickpeas, cucumber, and red onion with a bright lemon dressing, offering a protein boost and hydrating crunch for a satisfying midday meal. Ingredients...
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
- 1 large cucumber, diced
- 1/2 small red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- Salt and pepper, to taste
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