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Name: Chickpea Cucumber Salad
Prep time: 4 min
Total time: 14 min
Yield: 4 servings
Ingredients: 60 ml extra-virgin olive oil; 40 ml fresh lemon juice, from about 2 lemons; 1 tsp lemon zest, finely grated; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp fine sea salt; 1/4 tsp black pepper, freshly ground; 1/4 tsp chilli flakes; 480 g canned chickpeas, drained and rinsed (about 2 x 400 g cans); 350 g cucumber, cut into 1 cm half-moons (about 1 large); 120 g cherry tomatoes, halved; 60 g red onion, peeled and finely diced (about 1/2 small); 20 g fresh flat-leaf parsley, leaves roughly chopped; 15 g fresh mint leaves, roughly chopped; 60 g pitted Kalamata olives, halved; 2 tbsp toasted sesame seeds

Chickpea Cucumber Salad

Lemon-cumin chickpeas with crisp cucumber, herbs, and olives.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Chickpea Cucumber Salad

Lemon-cumin chickpeas with crisp cucumber, herbs, and olives.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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Nutrition

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