• 2 1/4 cups diced cucumbers, partially peeled
  
• 1 cup tomato, seeded and diced
  
• 1/4 cup red onion, diced
  
• 2 tablespoons fresh lemon juice
  
• 1/2 tablespoon fresh parsley, minced
  
• 1 tablespoon extra virgin olive oil
  
• 1/2 teaspoon kosher salt and black pepper, to taste
  
• 15-ounce can chickpeas, rinsed and drained
  

1. Place all ingredients in a large bowl and mix thoroughly until everything is evenly coated.

• Portions are calculated for a side dish. For a full lunch portion, simply double the amount you serve yourself.
  
• Making this for a gathering? You can double or triple the recipe without any adjustments.
  
• Feel free to adapt with your favorite add-ins or herbs.

Nutrition