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Chickpea Cucumber Salad

Amy Katz
  • 15 minutes
  • Serves 4

INGREDIENTS

1 can

chickpeas ((garbanzo beans) 15 ounces (1 1/2 cups) rinsed and drained)

1

small cucumber (or 1/2 English cucumber, sliced lengthwise, seeds removed, and sliced into 1/4 inch slices)

2

medium tomatoes (chopped)

1

small red onion (diced)

1/4 cup

chopped fresh parsley

1 cup

pitted black olives

2 tbsp

fresh lemon juice

1/4 cup

olive oil

1 clove

garlic (minced)

1 tsp

pure maple syrup

salt and pepper (to taste)