Recipe: Cucumber Chickpea Salad

As the temperatures outside rise, the temperatures on my plate lower. Lately, I’ve had a hankering for a chilled cucumber salad—but I wanted something sightly unconventional, and a little more satisfying for my hunger.

During my pregnancy, I’ve loved adding chickpeas to my salads. They add just enough fiber and protein to make me feel satisfied. So, I thought I’d add them to my cucumber salad recipe too!

I love this salad as a nice little midday snack or as a side dish (I’ll even put it on top of my lunch salad). Also love that it’s super easy to make. I’m all about an easy nutritious go-to.

Can be vegan by subbing the Parmesan with nutritional yeast.

Enjoy!

SALAD INGREDIENTS

• 2 English cucumbers , cut into quarters

• 1 pint cherry tomatoes, halved

• 1 small red onion, thinly sliced into half moons

• 15 oz canned chickpeas , rinsed and drained

DRESSING INGREDIENTS

• 2-3 TB extra virgin olive oil

• 4 TB lemon juice (usually 2 whole lemon , fresh-squeezed)

• 1 TB red wine vinegar (sub apple cider vinegar)

• 1 tsp agave nectar (or whatever preferred sweetener)

• 1.5 teaspoons Italian seasoning

• 1 TB grated parmesan (if vegan, use nutritional yeast)

• 1 tsp salt

• Fresh-cracked pepper , to taste

• Optional toppings: pine nuts, avocado, grilled corn

DIRECTIONS

• In a large bowl, add the cucumbers, tomatoes, onion and chickpeas. Gently toss to combine.

• In a small bowl, add the olive oil, lemon juice, vinegar, agave, Italian seasoning, parmesan, salt and pepper. Whisk to combine well.

• Pour the dressing into the large bowl and gently toss to combine. Taste for seasoning and add more if needed.

• Cover and chill for 30-60 minutes to let the flavors marry. Remove from the fridge and toss again.

• Serve, and enjoy!