Tomato Cucumber Salad Over Hummus
Ingredients
Metric
1 can ~ 240 g cooked chickpeas
1 tbsp tahini
½ tbsp apple cider vinegar
120 ml water
100 g baby tomatoes
2 medium cucumbers
1 small red onion
1 small red pepper
6 olives
¼ tsp salt
Spices:
¼ tsp black ground pepper
1 tsp garlic powder
Optional Garnish:
2 tsp fresh oregano
US
1 can ~ 8 oz cooked chickpeas
1 tbsp tahini
½ tbsp apple cider vinegar
½ cup water
3 oz baby tomatoes
2 medium cucumbers
1 small red onion
1 small red pepper
6 olives
¼ tsp salt
Spices:
¼ tsp black ground pepper
1 tsp garlic powder
Optional Garnish:
2 tsp fresh oregano
MAKES2 portions
PREP TIME10 minutes
COOKING TIME-
TOTAL TIME10 minutes
Steps
1Rinse and drain chickpeas. Add drained chickpeas, tahini, water, vinegar, salt and spices to a blender (large cup).
2Blend for 60 seconds. Shake the cup - or mix the contents with a spoon or a spatula. Blend for another 60 seconds, or until smooth.
3Cut tomatoes lengthwise, cut cucumbers into bite-sized pieces and finely cut onion and pepper. Spread over hummus. Add olives.
4Sprinkle with freshly ground pepper and garnish with fresh oregano.
Nutritional Info
Makes 2 portions
290 Calories per portion
12g protein
42g carbohydrates
12g fiber
9g fat
290 Calories per portion
12g protein
42g carbohydrates
12g fiber
9g fat
High in Vitamins B1, B6, Folate, C
High in Omega 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
High in Zinc
High in Omega 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
High in Zinc
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