Ingredients
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2 1/4 cups diced cucumbers (partially peeled)
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1 cup diced (seeded tomato)
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1/4 cup diced red onion
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2 tablespoons fresh lemon juice
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1/2 tablespoon minced fresh parsley
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1 tablespoon extra virgin olive oil
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1/2 teaspoon kosher salt and pepper (to taste)
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15 ounce can chickpeas (rinsed and drained)
Instructions
- Combine all the ingredients together and toss well.
Notes
Double or triple recipe to feed a larger crowd. See variations in notes above.Serving: 1generous cup, Calories: 182kcal, Carbohydrates: 29g, Protein: 6g, Fat: 5g, Saturated Fat: 0.5g, Cholesterol: 29mg, Sodium: 464mg, Fiber: 6g, Sugar: 2g W-W Points Plus: 5
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