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Chickpea and Cucumber Salad

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Chickpea and Cucumber Salad

3.5 from 2 votes
Print Pin Rate
Course: Lunch
Cuisine: American
Keyword: chickpeas, cucumbers, no cook, vegetarian
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 513kcal


  • 1 medium cucumber
  • 15 ounce chickpeas (garbanzo beans), canned
  • 2 ounce feta cheese crumbles
  • 3 tablespoon olive oil
  • 1 teaspoon dill weed, fresh
  • 1/8 teaspoon black pepper, ground

Serve With

  • 2 medium bell pepper, red
  • 4 serving crackers, whole-wheat
  • 1 cup hummus
  • 2 cup pineapple


  • Dice the cucumber; drain and rinse chickpeas. Toss both into a large mixing bowl along with feta, oil, chopped dill, and pepper. Stir to fully coat.
  • Cut bell pepper into slices, and pineapple into chunks.
  • Serve cucumber salad with pepper slices, crackers, hummus, and pineapple on the side. If packing to-go, be sure the crackers are kept separate to prevent them from turning soggy.
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Calories: 513kcal | Carbohydrates: 60g | Protein: 17g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 860mg | Fiber: 15g | Sugar: 13g

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