Chickpea Cucumber Mint Crunch Salad
A bright, crunchy salad of chickpeas, cucumber, grated carrots, fresh mint and pumpkin seeds with lemon dressing.
By PlatePatch · Recipe image is an illustration.
Lunch · 15 min total (15 min prep, 0 min cooking) · 4 servings
Ingredients
- 2 can Chickpeas
- 1 ct Lemon
- 2 tbsp Olive oil
- 4 slice Bread
- 1 ct Cucumber
- 2 ct Carrots
- 2 tbsp Fresh mint
- 0.5 cup Pumpkin seeds
How to make it
- Drain and rinse the canned beans or chickpeas.
- Chop the cucumber and grate the carrots.
- Whisk the lemon juice and oil in a large bowl. Add the beans and prepared vegetables, then stir gently.
- Add the chopped mint and pumpkin seeds.
- Serve with the bread. Cover and refrigerate any portions saved for later.
Check package directions, ingredient suitability and safe cooking temperatures before serving. Timings are estimates.
Related recipes
- White Bean Olive Feta Salad
- Black Bean Mango Lime Lunch Salad
- Chickpea Tomato Skillet
- Mediterranean Chickpea Pitas
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