Helaine's chickpea and cucumber salad

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Helaine's chickpea and cucumber salad calories by ingredient


Introduction

My friend Helaine brought this to a potluck one evening, and had me at the first bite. I increased the garlic and red pepper in the recipe, which should NOT be eaten before a job interview or hot date. It is savory and pungent. My friend Helaine brought this to a potluck one evening, and had me at the first bite. I increased the garlic and red pepper in the recipe, which should NOT be eaten before a job interview or hot date. It is savory and pungent.
Number of Servings: 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)

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.