Chickpea salad with lemon, cucumber and black olives
Chickpeas, tomatoes and cucumber dressed with lemon and olive oil, with parsley, with black olives.
Active time20 min
CookingNo cooking
Total20 min
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Ingredients
- 1 lemon
- 150 g cucumber
- 20 g parsley
- 200 g tomatoes
- 30 ml olive oil
- 80 g pitted black olives
- 300 g cooked chickpeas (drained weight)
Preparation
Rinse and drain the cooked chickpeas. Wash the tomatoes and cucumber, then dice them. Rinse and chop the parsley; squeeze the lemon.
1 lemon150 g cucumber20 g parsley200 g tomatoes300 g cooked chickpeas (drained weight)- colander
- knife
- citrus juicer
Combine the chickpeas, vegetables and parsley. Add the lemon juice and oil, then mix. Prepare 80 g pitted black olives. Drain and slice the olives. Add everything with the other salad ingredients.
30 ml olive oil80 g pitted black olives- salad bowl
- spoon
- knife
- chopping board
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration