Side
Chickpea Salad with Cucumber and Dill Pickle Seasoning
15 minServes 4Nutri-Score A€
A
15 min
15 minChickpea Salad with Cucumber and Dill Pickle Seasoning
recipe by
TheRetroMom❌Delco Mom
@theretromom
2 recipes
2 imports
0 cooked
what you need
Ingredients
chickpeas (canned, drained and rinsed)Pantry480 g
cucumber (finely chopped)Produce0.5 pieces- dried cranberries (finely chopped)Pantry60 g
dill pickle seasoning (to taste)Spices5 g
olive oilPantry30 ml
lemon juice (freshly squeezed)Produce15 ml
salt (to taste)Spices2 g
per serving
Nutrition
209kcal
- Carbs
- 26 g
- Proteins
- 8 g
- Fat
- 8 g
what you’ll use
Tools
Mixing bowl
knife
step by step
Method
- Step 1
Chop the cucumber and cranberries
- Finely chop the cucumber into very small pieces.
- Chop the dried cranberries so they are smaller.
- Step 2
Combine the salad
- Put the drained chickpeas in a bowl with the cucumber and cranberries.
- Add the dill pickle seasoning, olive oil, lemon juice and salt.
- Toss everything together until evenly coated.
- Step 3
Rest and serve
- Let the salad sit for a few minutes so the flavors come together, then serve.
most cooked first