Traditional recipes

Summery Chickpea Salad

Summery Chickpea Salad


Yield

Serves 4 (serving size: 3/4 cup)

This fresh seasonal salad is ridiculously easy to put together and quite versatile. Serve our suggested amount as a side salad with grilled steak, chicken, or fish, or eat a double portion as a main dish. You can also stick with the serving size listed here and add canned oil-packed tuna or sliced rotisserie chicken breast for a filling lunch. Leftovers fare well as is, tucked into tacos, or added to whole-grain salad bowls.

Ingredients

  • 1 1/2 cups halved multicolored cherry tomatoes
  • 1 cup canned unsalted chickpeas, drained and rinsed
  • 1 cup half-moon English cucumber slices
  • 1/3 cup coarsely chopped fresh flat-leaf parsley
  • 1/4 cup slivered red onion
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon black pepper
  • 3/8 teaspoon kosher salt

Nutritional Information

  • Calories 145
  • Fat 7.5g
  • Satfat 1g
  • Monofat 5g
  • Polyfat 0.8g
  • Protein 4g
  • Carbohydrate 16g
  • Fiber 4g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 202mg
  • Calcium 45mg
  • Sugars 3g
  • Est. added sugars g

How to Make It

Combine tomatoes, chickpeas, cucumber, parsley, onion, olive oil, lemon juice, pepper, and salt. Toss gently to combine.


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