| 10 | 150 | 268 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 h 30 min | 0 min | 4 |
| 3 tbsp | Lemon juice |
| 2 tbsp | Extra virgin olive oil |
| 3/4 tsp | Coriander, ground |
| 1/4 tsp | Black pepper |
| 1/2 tsp | Cayenne pepper |
| 1 pinch | Salt |
| 540 ml | Chickpeas, canned, drained (rinsed) |
| 2 cucumber(s) | Cucumber (mini, quartered lengthwise and sliced) |
| 1/3 cup | Red onion (diced) |
| 1/4 cup | Cilantro (coriander) (chopped) |
In a bowl, whisk together lemon juice, oil, coriander, pepper, cayenne pepper and salt.
Add chickpeas, cucumber and red onion; stir to combine.
Cover and refrigerate for 2 hours. You can make it ahead and refrigerator for up to 24 hours.
Stir in fresh cilantro just before serving.
| Meat Alternative | 0.8 |
| Vegetables | 3.7 |
