4 Serves
20 Mins
Thoroughly wash the cucumber, tomato, and onion under cold running water.
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VietnameseVitamin K
13 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
227 µg / 400 µgCalcium
97 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
236 mg / 1,250 mgPotassium
606 mg / 4,700 mgSodium
371 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
11 g / 28 gSugar
10 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Using a chef's knife, chop the cucumber, tomato, and onion into uniform bite-sized pieces on a cutting board.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper to create the dressing.
Combine the chopped vegetables and chickpeas in a large mixing bowl, drizzle with the prepared dressing, and toss gently to coat.
2
g17
g4
g
