Chickpea Salad with Cucumber and Sun-dried Tomato

A plate of chickpea salad with cucumber and sun-dried tomato

Chickpeas—the global favorite among beans. Okay, I don’t know that the title of The Wichita Eagle article, “The world’s most popular bean” has any real basis, but given the amount of hummus regularly consumed in my family and by our friends, it doesn’t seem like much of a stretch. Why has the chickpea, sometimes called the garbanzo bean and a staple in Greece and the Middle East, suddenly hit the international stage? 

Here’s why: A single cup of cooked chickpeas offers 12 grams of fiber and 15 grams of protein. That means it completely meets about half of your daily fiber requirements and is a good quarter of the way toward meeting your protein requirements. On top of that it meets a quarter or more of your daily folate, iron, phosphorous, copper and manganese requirements. All that and it’s low in fat and sugar content. That’s a pretty amazing amount of nutrition packed in a single cup serving. So enjoy this chickpea salad with cucumber and sun-dried tomatoes. 

Chickpea Salad with Cucumber and Sun-dried Tomato Recipe

Ingredients

  • 1 can (14oz) chickpeas, drained and rinsed
  • 8 oz sun-dried tomatoes, chopped
  • 1 english cucumber, quartered and sliced 
  • 1 bunch dill, chopped
  • 1/4 red onion, chopped
  • 1 Tablespoon olive oil
  • 1 Tablespoon lemon juice
  • Salt to taste
  • Ground black pepper to taste

How To

  1. Combine all ingredients together. 
  2. Add salt and pepper to taste. 

*serves 4