Chickpea Cucumber Salad

Last year, I shared a picture on instagram of a quick Chickpea and Corn salad and although I really liked it, I decided to modify it a little. Lately cucumbers have been super cheap, and they fit perfectly in our weekly grocery budget (I will be talking about how to budget soon). We have been substituting chips for cucumber slices, adding it so salads, and smoothies, etc.

Last week I made this recipe and it was so good I knew I had to share it! It is super easy to make, and you probably already have most of the ingredients at home!

E707B680-C97F-4221-BBDB-8CD9D1D4E532.jpg

Chickpea Cucumber Salad By BelleFork

Ingredients

Chickpeas | 1 can (low sodium)

Cucumber |

Red bell pepper | 1/2 of a medium one

Red onion | 1/2 of a medium one

Fresh cilantro | 1/2 cup

Lime | 1

Olive oil | 1 1/2 tbsp

Vinegar | 2 tsp

Red pepper flakes | 1/2 tsp

Salt and pepper | to taste

Directions

  1. Rinse the chickpeas, and vegetables. 

  2. Slice cucumber, chop red bell pepper, onion, and cilantro.

  3. Combine all ingredients in a large bowl, squeeze lime, and mix well. 

  4. Refrigerate for 30 minutes before serving.

It is as easy as that! If you don’t like spicy foods, you can omit the red pepper flakes (although 1/2 a tsp won’t make it that spicy).

If you try this recipe, please let me know if you enjoyed it!