Chickpea cucumber salad
A defined assembly with calculated nutrition from USDA ingredients.
5 min prep · 0 min cooking · 1 servings · 360 g batch
Ingredients
- 150 g Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt
- 100 g Cucumber, with peel, raw
- 100 g Tomatoes, red, ripe, raw, year round average
- 10 g Lemon juice, raw
Method
- Weigh cooked, drained unsalted chickpeas, edible cucumber and tomato, and lemon juice. Chop and combine. No oil, salt or other dressing is included.
Calculated nutrition per serving
- kcal
- 281.2 kcal
- protein
- 14.9 g
- carbs
- 49.3 g
- fat
- 4.2 g
- fibre
- 13.1 g
- sodium
- 17.6 mg
Sources & assumptions
- Chickpea weight is cooked edible weight, not dry weight.
- All weighed ingredients are eaten; no additional cooking or draining loss.
- Yield is calculated from ingredient weights, not a measured kitchen trial.
USDA SR Legacy 2018 ingredient references. Calculated estimates, not laboratory measurements. Missing ingredient values remain unknown. Food data details.