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ENPTES
Lunch

Chickpea, Tomato and Cucumber Salad

A no-cook salad combining chickpeas, tomato and cucumber with lemon and olive oil for a simple, fibre-rich lunch.

Chickpea, Tomato and Cucumber Salad

Ingredients

  • 1 cup cooked chickpeas, rinsed
  • 1 medium tomato, chopped
  • 1/2 cucumber, chopped
  • 1/4 small red onion, finely sliced
  • Fresh parsley or coriander
  • Juice of 1/2 lemon
  • 1 tablespoon olive oil
  • Black pepper

Preparation

  1. Combine the chickpeas and vegetables.
  2. Add the herbs, lemon juice, olive oil and pepper.
  3. Mix and serve immediately or chill briefly.

Optional substitution: Replace chickpeas with cooked lentils or white beans.

Why it fits: Provides legumes, vegetables and fibre in a simple meal.

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A balanced bowl combining a protein source, brown rice and mixed vegetables, finished with an optional yogurt-lemon sauce.

Prep: approximately 25 minutes when cooked rice is available · Serves: 1

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Prep: approximately 40 minutes · Serves: 4

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How this content is maintained

T9 BMI Check is an educational resource for adults. This recipe is original and was not copied from another website. It is part of the healthy recipes collection, which lists the full sources this content was researched against and is not affiliated with or endorsed by those organizations.

Prepared and maintained by T9 BMI Check

Last reviewed against the cited sources: July 17, 2026