Cucumber and Chickpea Salad

Some salads are pure refreshment, and this cucumber and chickpea salad is one of them. Crisp English cucumbers, creamy chickpeas, and sweet bell peppers mingle with thinly sliced Fresno peppers for a gentle kick, all tied together with a bright lemon-honey dressing. It's colorful, cool, and the kind of dish that fits anywhere!

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time:

Total Time: 20 minutes

Servings: 10 Servings

Calories: 165 kcal per serving

Ingredients

2 - English cucumbers
1 can - chickpeas
2 - Fresno peppers
1 - yellow bell pepper
¼ - red onion
4 clove - garlic
4 tablespoons - olive oil
2 tablespoons - apple cider vinegar
1 - lemon
1 tbsp - honey
1 tsp - sea salt
¼ tsp - black pepper
¼ cup - fresh parsley
6 - mint leaves
¼ cup - pistachios

Instructions

In a large bowl, whisk together olive oil, apple cider vinegar, lemon zest and juice, honey, salt, pepper, and garlic.
Add cucumbers, chickpeas, Fresno peppers, bell pepper, onion, parsley, and mint. Toss well.
Chill for 1 hour for best flavor, or serve immediately.
Top with pistachios before serving.

Nutrition