Healthy Cucumber Chickpea Salad Recipe

“This cucumber chickpea salad recipe uses garbanzo beans and honey goat cheese. Roasted cumin seeds and Medjool dates are added to create an aromatic, sweet, and savory taste combination.”

Since I was a kid, I’ve always had cucumber Chickpea Salad on hand for lunch. As the start of the new school year approaches, I thought I’d share my go-to recipe for chickpea salad with you all. You may eat it as a main dish or a nutritious side dish because of the protein from the chickpeas.

For parties and lunches, garbanzo beans are a great option because they keep nicely in the fridge. For each mouthful, you receive a delectable mix of tastes from the beans, herbs, and fresh veggies that are all sliced in the same size.

I’ve tried a lot of cucumber chickpea salad recipes, but this one is the quickest and easiest. It’s all about honey goat cheese that’s light, creamy, and full of flavor.

In addition to using it in salads, spaghetti dishes, zucchini noodles, and a variety of other dishes, I’ve also been enjoying their basic goat cheese with a hint of honey sweetness. it’s a refreshing and zesty flavor.

The new Chèvre variants (try the wild blueberry on your next cheese platter!) are, in my opinion, the ideal cheeses for summer entertaining.

To counteract the cheese’s richness, I added roasted cumin seeds and Medjool dates to the salad to create an aromatic, sweet, and savory taste combination. You can serve it for lunch, pack it for dinner, or bring it to any celebrations day, we hope you like this one as much as we like chickpea cucumber salad!

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It’s time to make Cucumber Chickpea Salad!

Lemon juice & zest, garlic, extra-virgin olive oil, and toasted cumin seeds form the base of this chickpea salad’s flavorful dressing. Mix the chickpeas with the following ingredients after whisking them together in a large bowl and make a delicious chickpea cucumber salad:

The cheese made from goats: Goat cheese Honey Chèvre is used in this dish and has a creamy texture and an understated sweetness to it.

Medjool Dates: The soft, chewy croutons complement the gritty goat cheese and cumin-spiced vinaigrette well.

Cucumbers from the Persian region: Crisp, fresh crunch is impossible without them. Because of their diminutive size, Persian cucumbers are a favorite of mine. They go well with garbanzos when cut into little half-moons.

Tomatoes in the form of cherry tomatoes: They give the dish a blast of flavor. It will be a tomato cucumber chickpea salad.

Roasted red peppers: The charred flavor and sweetness they impart to the salad are just what I was looking for. In the absence of roasted red peppers, chopped red bell pepper will do.

Freshly chopped parsley: Use it to add a burst of flavor and a splash of color to any dish.

Chickpeas that have been roasted: They’re a wonderful crunch to the mix. Roasting chickpeas isn’t necessary if you want toasted almonds.

Mint or basil: For a fresh, herbal touch, I like to sprinkle chopped fresh herbs on top of my salad. This bean salad only requires a skillet to roast the cumin seeds before it’s ready to serve. Toast the seeds for 30 seconds or so until they’re fragrant, then smash them with a mortar and pestle and mix in the rest of the dressing components until they’re smooth and creamy.

Turn everything into a bowl and stir with the dates, chickpeas, and parsley. Then top with cheese, the rest of the herbs, and the chickpeas that have been roasted.

Chickpea salad can also be made with Indian spices and a zesty lime dressing, which is called Indian chickpea salad. If you’re looking for an easy, full, and gratifying supper that doesn’t need any cooking, this protein-rich chickpea masala salad is for you.

Tips for Making Chickpea Salad

Test and fine-tune: Cucumber chickpea salad creation is an art form that requires constant experimentation and tinkering. A pinch of salt or lemon juice can be added here for increasing the taste. Before presenting your chickpea salad, don’t be scared to taste it!

Make everything the same size by chopping it all down to size: It’s the combination of fresh herbs, creamy cheese, sweet dates, juicy vegetables, and more that makes chickpea salad so delicious. Using a tiny, even dice, dice up the cucumbers, dates, and tomatoes so you can eat them with the chickpeas.

For a finishing touch, have some fresh herbs and/or cheese ready: The mint leaves may be added at the last minute if you create this salad ahead of time. Before you leave for work in the morning, sprinkle a few leaves on top of the salad you’ve prepared for lunch.

In the same way, if you like goat cheese, that may be the case as well. The goat cheese begins to meld into the cucumber chickpea salad over time, creating a creamy layer. If you want it chunky, combine it with the mint. For more of my favorite meal-prep ideas, check out this page!

chickpea salad calories

Nutritionix sub-recipe for 1 cup:

Serving	Ingredient	Calories
140.22 g	chickpeas	193
16.36 g	red onion	7
27.81 g	red bell pepper	9
28.04 g	celery	4
0.7 gram	garlic	1
0.21 gram	crushed red pepper	1
0.467 tbsp	fresh rosemary	1
0.467 tbsp	red wine vinegar	1
0.701 tbsp	olive oil	84
0.36 gram	salt	0
0.07-gram	pepper	0

Chickpeas are a fantastic meat alternative for dietary changes because of their high protein content. One of the best rich sources of dietary fiber is chickpeas. You’ll feel fuller for a longer time because of this fact.

In addition to all of the above advantages, chickpeas have a low Glycemic Index, which helps keep blood sugar levels stable. Chickpeas’ unique blend of nutrients means they may help prevent cardiovascular and diabetes. They’re fantastic for your bank account because they’re affordable for just about anybody.

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