Chickpea Salad With Red Pepper, Cucumber and Mint

1 week ago 5

Democracy Dies successful Darkness

4.0 (13)

By Jeff Koehler

This vibrant chickpea crockery is afloat of body, texture and color, and it features a delightful equilibrium of tang and minty herbal aromas.

From nutrient writer and cookbook writer Jeff Koehler.

Ingredients

measuring cup

Servings: 4 (makes astir 5 1/2 cups)

3 cups low-sodium cooked chickpeas (from 2 14.5-ounce cans)
5 tablespoons extra-virgin olive oil
1 tablespoonful caller citrus juice, oregon much arsenic needed
Kosher brackish oregon oversea salt
Freshly crushed achromatic pepper
1/4 reddish doorbell pepper, cored, deribbed, seeded and chopped into tiny dice
1 mean cucumber, seeded, oregon 1/2 seedless cucumber, peeled and chopped into tiny dice
1/4 cupful packed, minced caller mint leaves

Nutritional Facts

Per serving

Calories
320
Fat
21 g
Saturated Fat
3 g
Carbohydrates
28 g
Sodium
280 mg
Protein
10 g
Fiber
9 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer and cookbook writer Jeff Koehler.

Tested by Jacob Brogan.

Published August 4, 2019

Updated March 16, 2026