Colorful Summer Salad with Chickpeas

A chickpea salad is an excellent choice for hot summer days when you prefer something cold and refreshing for lunch or dinner, without the need to turn on the stove or oven. This colorful salad will cool and refresh you, and keep you full for a long time.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 1 can Chickpea, cooked

  • pieces Tomato, red

  • 1 piece Sweet potato, peeled, fresh

  • 0.5 piece Onion, raw

  • pieces Parsley, fresh

  • pieces Juice, lemon

  • 3 spoons Oil, olive

  • pieces Salt, table

  • 100 g Cheese, feta

  • 2 spoons Sesame seeds, dried

Steps

  1. Drain the chickpeas from the can and rinse them thoroughly under running water. Let them drain.

  2. Wash the tomatoes and cucumber, then cut them into desired pieces. If the cucumber has a thick skin, peel it before cutting. Peel the onion and slice it thinly. Roughly chop the parsley.

  3. Transfer the drained chickpeas to a large bowl. Add the chopped cucumber, tomatoes, onion, and parsley. Season the ingredients with salt, olive oil, and lemon juice, then mix everything well. Finally, crumble the feta cheese and mix it in.

  4. Serve the prepared salad in salad bowls. Sprinkle some toasted sesame seeds on top, then serve the dish.

Nutrition Information (Per 100g)

  • Calories: 156.55 kcal
  • Fat: 9.21 g
    • Saturated Fat: 2.59 g
  • Carbohydrates: 11.65 g
    • Sugars: 2.45 g
  • Protein: 5.18 g
  • Fiber: 2.59 g

Advice

Instead of sesame seeds, you can use sunflower or pumpkin seeds, and you can also add fresh or roasted peppers and olives to the salad if desired.