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If you're trying to get more vegetable protein in your diet, and want something a little different, this cucumber chickpea salad recipe is a great option. Simple, quick, and tasty, just about everybody will consider this a welcome change from a plain old garden salad.</p>
<p><img src="https://images.hive.blog/640x0/https://www.skinnytaste.com/wp-content/uploads/2019/06/Cucumber-Chickpea-Salad-8.jpg"/><br/><a href="https://www.skinnytaste.com/wp-content/uploads/2019/06/Cucumber-Chickpea-Salad-8.jpg"><sub>credit</sub></a></p>
<h3>Ingredients:</h3>
<ul><li>2 cans of chickpeas (garbanzo beans)</li><li>1 large cucumber, peeled and chopped</li><li>1 cup of cherry tomato halves</li><li>½ cup finely diced red onions</li><li>½ cup chopped celery</li><li>1 cup fresh broccoli florets, cut in halves</li><li>1 teaspoon dill weed</li><li>3 teaspoons red wine vinegar</li><li>½ cup olive oil</li><li>Salt and pepper to taste</li></ul>
<p><strong>Step 1</strong></p>
<p>Make the salad dressing. Combine the olive oil, red wine vinegar, dill weed, salt, and pepper. Stir or mix until all ingredients are thoroughly blended. Set to one side while you prepare the chickpea salad.</p>
<p><strong>Step 2</strong></p>
<p>Combine chickpeas, cucumber, tomatoes, onions, celery, and broccoli in a large mixing bowl. Toss gently to make sure the ingredient are mingled more or less evenly throughout the salad. Pour in the salad dressing and toss the salad until all the ingredients are coated.</p>
<p><strong>Step 3</strong></p>
<p>Refrigerate the salad for a half hour before serving. For garnish, add a couple of springs of parsley or other herbs.</p>
<h3>Tips and Warnings</h3>
<p>Chickpeas are an excellent source of protein, making them ideal for anyone who has to watch their intake of meat with carbohydrates or cholesterol.</p>
<p>For a little additional color to this recipe, toss in some red or yellow bell pepper.</p>
<p>This recipe can easily be prepared and refrigerated overnight and enjoyed for lunch the following day.</p>
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