Description
A refreshing and healthy salad featuring crispy cucumbers and chickpeas, dressed in a delicious ranch dressing.
Ingredients
Scale
- 2 cups of cucumbers, diced
- 1 can (15 oz) of chickpeas, drained and rinsed
- 1/2 cup of ranch dressing
- 1/4 cup of red onion, finely chopped
- 1/4 cup of cherry tomatoes, halved
- Salt and pepper to taste
Instructions
- In a large bowl, combine the diced cucumbers and chickpeas.
- Add the chopped red onion and halved cherry tomatoes to the bowl.
- Pour the ranch dressing over the salad and toss gently to combine.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- For a vegan option, use a plant-based ranch dressing.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg