Summery Chickpea Salad
We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
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.