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Healthy Canned Chickpea and Cucumber Power Bowl

Healthy Canned Chickpea and Cucumber Power Bowl - featured image
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A quick, nutritious, and satisfying power bowl featuring canned chickpeas, fresh cucumber, and a tangy dressing. Perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1 (15 oz / 425g) can canned chickpeas, drained and rinsed
  • 1 medium English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved (optional)
  • 1/4 cup (40g) red onion, finely chopped
  • 1/4 cup (15g) fresh parsley, chopped
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • Salt to taste (start with 1/2 teaspoon)
  • Black pepper to taste
  • 1/2 cup (75g) crumbled feta cheese (optional)
  • 2 tablespoons sunflower seeds or toasted almonds (optional)

Instructions

  1. Prepare the vegetables (10 minutes): Wash and dry cucumber, cherry tomatoes, and parsley. Dice cucumber, halve cherry tomatoes, finely chop red onion and parsley. Soak onion in cold water for 5 minutes if a milder flavor is desired, then drain.
  2. Rinse the chickpeas (2 minutes): Drain canned chickpeas in a sieve and rinse thoroughly under cold running water. Let drain well.
  3. Make the dressing (3 minutes): In a small bowl or jar, combine olive oil, lemon juice, minced garlic, ground cumin, salt, and black pepper. Whisk or shake vigorously until emulsified.
  4. Toss it all together (3 minutes): In a large mixing bowl, combine chickpeas, diced cucumber, cherry tomatoes, red onion, and parsley. Pour dressing over and gently toss until evenly coated.
  5. Add finishing touches (2 minutes): If using, crumble feta cheese on top and sprinkle with sunflower seeds or toasted almonds. Give a final gentle toss.
  6. Rest briefly (optional, 5 minutes): Let the bowl sit at room temperature for a few minutes to allow flavors to meld.

Notes

Rinse canned chickpeas well to remove excess sodium and canned flavor. Use fresh lemon juice for best flavor. Be gentle when tossing to keep chickpeas intact and cucumber crunchy. Letting the bowl rest chilled for 30 minutes enhances flavor melding. For vegan version, omit feta and use toasted pumpkin seeds or nuts.

Nutrition

Keywords: chickpea, cucumber, power bowl, healthy, quick recipe, vegetarian, gluten-free, meal prep

Find it online: https://sizzlesprout.com/healthy-canned-chickpea-and-cucumber-power-bowl-recipe-easy-homemade-boost/