Helaine's chickpea and cucumber salad

Name: Helaine''s chickpea and cucumber salad Recipe
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 can garbanzo beans (chickpeas) drained; 1 can navy beans drained; 1 cucumber peeled and diced; 4 scallions; 2 cloves garlic; 2 tbsp. olive oil; generous dash balsamic vinegar; 1 tsp. dried thyme; dash salt; dash red pepper flakes; dash black pepper; dash parsley (optional)

Minutes to Prepare: 15

Number of Servings: 6

Ingredients

1 can garbanzo beans (chickpeas), drained1 can navy beans, drained1 cucumber, peeled and diced4 scallions2 cloves garlic2 tbsp. olive oilgenerous dash balsamic vinegar1 tsp. dried thymedash saltdash red pepper flakesdash black pepperdash parsley (optional)

Directions

Beans should be cooked, cooled and drained (rinsed canned beans are fine). Peel and dice cucumber, and dice scallions. Peel and smash garlic cloves, then mince. In the bottom of a wooden salad bowl, combine the rest of the ingredients and let sit for a few minutes. Mix all ingredients together and serve. Let stand for at least 10 minutes before serving, if refrigerated. Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user MICKBETH.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 139.4
Total Fat: 5.3 g
Cholesterol: 0.0 mg
Sodium: 147.6 mg
Total Carbs: 18.9 g
Dietary Fiber: 5.5 g
Protein: 4.9 g

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