Cucumber Chickpea Tomato Salad
I made this when I needed a side dish, but didn’t want to do crudettes or a simple side salad. I wanted to make something different. And, this was different, because I almost never use mustard for cooking.
I usually am a ranch kinda girl, or a balsamic dressing. I love to use spices and herbs to flavor my food. But, that night the mustard was looking at me like, why don’t you ever use me? So, I did.
I’m glad I did because, this was so good. My hubby even said, “why don’t you make this more often?” Apparently, he likes mustard too. This has quickly become a popular side dish in our home. Try it out next time you need a different kind of side dish, or even as a lunch salad.
Cucumber Chickpea Tomato Salad
-
Prep Time6 mins
-
Cook Time0 mins
-
Total Time6 mins
Ingredients
- 2 medium cucumbers
- 3 roma tomatoes or 2 medium vine tomatoes
- 15 oz chickpeas, rinsed
- 2 tbsp parsley
- 3 - 4 tbsp mustard, dijon or yellow
- Black pepper as desired
Directions
Peel, and chop the cucumber, removing any seeds if possible. Chop the tomatoes. Combine the chickpeas, cucumber and tomatoes in a medium bowl and sprinkle in the parsley, then add in the mustard and stir to coat. Store in refrigerator. Makes five servings. Enjoy!
Nutrition Facts
Serving Size 1.5 cups
5 Servings per Recipe
| Amount Per Serving | |
|---|---|
| Calories 157 | |
| Total Fat 2.5g | |
| Trans Fat 0g | |
| Total Carbohydrate 26.25g | |
| Dietary Fiber 7.5g | |
| Protein 8.5g | |
Gluten and Dairy Free! Vegan!
*Nutrition facts may vary slightly depending on the size of the cucumbers and tomatoes, and the mustard you use.
**I always suggest using organic ingredients whenever possible.
