Chickpea salad with bell pepper and cucumber
By: Agi Kaja
Easy, nutritious and low-calorie and chickpea salad. Made with bell pepper, cucumber and fresh mint dressing - perfect for lunch or dinner.
Recipe from Whole Food Earth®
Chickpea salad with bell pepper and cucumner
Category
SaladsCuisine
InternationalServings
2-4Prep Time
15 minutesEasy, nutritious and low-calorie and chickpea salad. Made with bell pepper, cucumber and fresh mint dressing - perfect for lunch or dinner, as a main dish or side dish.
Ingredients
-
400 g chickpea (cooked or tinned)
- 1 small red bell pepper
- 1 small yellow bell pepper
- 1 medium size cucumber
- a bunch of fresh mint (chopped)
- a bunch of fresh parsley (chopped)
- 4 tbs olive oil
- 4 tbs vinegar or lemon juice
- 1 tsp of paprika
- ½ tsp black pepper
- 1 small onion (optional)
- ½ tsp salt
Directions
- Chop the peppers, cucumber (and onion, mint and parsley. Drain the chickpeas.
- Dressing: in a small bowl, add mint, parsley, olive oil, vinegar or lemon juice, salt, pepper and paprika. Blend for 10 seconds.
- In a large bowl, add the veggies and dressing. Mix all the ingredients. Leave aside for 10 minutes before serving.
- Serve topped with some fresh mint leaves.
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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