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    You are in: Home / Recipes / Cucumber Chickpea Salad Recipe
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    Cucumber Chickpea Salad

    Cucumber Chickpea Salad. Photo by *Parsley*

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    iewe's Note:

    A found this online on an Egyptian Travel website -- looks like a nice summer salad. Time to make does not include chill time.

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    Units: US | Metric


    1. 1
      Mix oil & vinegar well and set aside.
    2. 2
      Combine all other ingredients and toss with the oil and vinegar mixture.
    3. 3
      Chill before serving and garnish with fresh parsley, if desired.

    Ratings & Reviews:

    • on June 12, 2010


      Cooked a big batch of garbanzo beans to make this and hummus later. Easy to make, cheap, filling and tasted good. Used red onion for color and fresh dill and parsley from the garden. I altered the ratio of vinegar to olive oil using 3 tablespoons red wine vinegar instead of 3 teaspoons. Best prepared at least several hours before planning to eat for best flavor. Served at room temp. Reviewed for ZWT 6.

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    • on June 15, 2010


      This is a cool, light and tasty salad. I halved the amount of olive oil but made no other changes. It's very colorful and perfect for a side dish or a light, filling lunch. I garnished with the fresh parsley as suggested and it was the perfect garnish. Thanx!

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    • on June 12, 2010


      I reduced to only make half a recipe. I liked all of the fresh ingredients and the longer the salad chilled the better. I did add additional vinegar and was generous with both black pepper and red pepper flakes. Made for ZWT6.

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    Read All Reviews (4)


    Nutritional Facts for Cucumber Chickpea Salad

    Serving Size: 1 (198 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 349.3
    Calories from Fat 177
    Total Fat 19.7 g
    Saturated Fat 2.6 g
    Cholesterol 0.0 mg
    Sodium 434.3 mg
    Total Carbohydrate 36.8 g
    Dietary Fiber 7.2 g
    Sugars 2.3 g
    Protein 7.8 g

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