Chickpea Cucumber Salad With Tahini Dressing
Ingredients
Metric
240 g ~ 1 can cooked chickpeas
3 small cucumbers
15 g fresh parsley
Dressing:
30 ml ~ 2 tbsp water
30 g ~ 2 tbsp tahini
15 ml ~ 1 tbsp apple cider vinegar
¼ tsp salt
US
8 oz ~ 1 can cooked chickpeas
3 small cucumbers
¼ cup fresh parsley
Dressing:
2 tbsp water
2 tbsp tahini
1 tbsp apple cider vinegar
¼ tsp salt
MAKES2 portions
PREP TIME10 minutes
COOKING TIME-
TOTAL TIME10 minutes
Steps
1Make the dressing. Add tahini, water and vinegar to a jar or a cup.
2Whisk together until smooth using a mini whisk or an electric mini milk frother. Set aside.
3Rinse and drain chickpeas. Quarter cucumbers lengthwise then dice them. Add rinsed chickpeas, diced cucumbers and parsley to a mixing bowl. Add the dressing.
4Mix to combine.
5Transfer to a bowl.
Nutritional Info
Makes 2 portions
300 Calories per portion
14g protein
41g carbohydrates
13g fiber
10g fat
300 Calories per portion
14g protein
41g carbohydrates
13g fiber
10g fat
High in Vitamins B1, B2, B5, B6, Folate, C, K
High in Omega 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Omega 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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