Description
A refreshing salad that combines crunchy cucumbers, hearty chickpeas, and a tangy ranch dressing, ready in just 15 minutes.
Ingredients
Scale
- 2 medium cucumbers, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ medium red onion, finely diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- ½ cup ranch dressing
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Start by dicing those cucumbers! Cut them into bite-sized pieces and pop them into a large mixing bowl. Next, halve the cherry tomatoes and finely dice the red onion.
- Combine ingredients: Toss the diced cucumbers, drained chickpeas, halved tomatoes, and diced red onion together in that big bowl. Sprinkle in the chopped dill and parsley.
- Dress the salad: Pour in the ranch dressing, lemon juice, and olive oil. Season with salt and pepper. Toss everything gently until equally coated.
- Chill and serve: Cover the mixing bowl and refrigerate for at least 10 minutes to allow flavors to meld.
Notes
This salad is perfect as a meal prep option as it holds well in the fridge. Dress just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg