Chickpea, Spinach and Cucumber Salad

Ingredients

• Chickpeas1 cup (200 g)
• Spinach3 leaf (30 g)
• Red Onion1/4 count (38 g)
• Cucumber1/2 cup (60 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Cut the red onion into thin strips and slice the cucumber. If you want, you can soak the onion in salted water to reduce its bitterness.

3. 3

   Step 3

   Mix the chickpeas with the spinach leaves, cucumber and onion.

4. 4

   Step 4

   Season with olive oil and lemon juice.

5. 5

   Step 5

   Add salt and pepper and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea, Spinach and Cucumber Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.