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–+ servings
Chickpea and Tomato Salad

Chickpea and Tomato Salad for a Fresh Flavor Boost

Enjoy a vibrant Chickpea and Tomato Salad that's nourishing, quick, and customizable, perfect for busy weeknights.
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Prep Time 30 minutes
Chill Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 can Chickpeas rinsed and drained
  • 1 cup Cherry Tomatoes washed and halved
  • 1 medium Cucumber chopped
  • 0.5 medium Red Onion soaked in water
  • 1 medium Bell Pepper any color, chopped
For the Dressing
  • 3 tablespoons Olive Oil heart-healthy
  • 1 medium Lemon Juice freshly squeezed
  • 1 clove Garlic minced or grated
  • to taste Salt adjust to taste
  • to taste Pepper freshly cracked
Optional Add-Ins
  • a handful Fresh Herbs Basil or parsley
  • 1/2 cup Feta Cheese crumbled
  • 1 medium Avocado diced, ripe

Equipment

  • mixing bowl
  • Small bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Prepare the Ingredients: Rinse and drain the chickpeas. Halve the cherry tomatoes, chop the cucumber, red onion, and bell pepper.
  2. Mix the Dressing: Whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
  3. Combine the Salad: In a mixing bowl, combine the chickpeas, tomatoes, cucumber, onion, and bell pepper. Drizzle the dressing and toss.
  4. Add Optional Ingredients: Add fresh herbs, feta cheese, or avocado if desired.
  5. Chill and Serve: Let the salad sit for about 10 minutes, ideally chill for 20-30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 300mgPotassium: 450mgFiber: 8gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

This salad is best served fresh, but leftovers can be stored for up to 3 days in an airtight container.

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