Chickpea Salad with Tomatoes and Cucumber

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Chickpea Salad with Tomatoes and Cucumber

This American Simple Cooking with Heart recipe is a terrific vegetable side dish that goes well with just about any main dish you are serving. Or this can be your main dish for meatless meal or when you want a light meal.

Ingredients

Servings  4  

  • 15.5 oz canned, no-salt-added or lower-sodium chickpeas (garbanzo beans), drained, rinsed
  • 1 cup chopped, fresh tomatoes (any type)
  • 1 cucumber (chopped)
  • 2 stalk celery (chopped)
  • 1/4 small red or yellow onion (sliced)
  • 1/2 cup chopped, fresh cilantro
  • 1 Tbsp extra virgin olive oil or canola
  • 1/2 Tbsp balsamic vinegar or lemon juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sweet paprika

Directions

Tip: Click on step to mark as complete.

  1. Add all the ingredients into a large bowl.
  2. Stir to combine and serve.

Cooking Tip: Cilantro stems and celery leaves have a ton of flavor! So go ahead and chop them up for the salad.

Tip: Cherry or grape tomatoes are usually more expensive than other tomatoes. However, sometimes they go on sale, so always check.

Nutrition Facts

Chickpea Salad with Tomatoes and Cucumber

CaloriesCalories

168 Per Serving

ProteinProtein

7g Per Serving

FiberFiber

6g Per Serving

Cost Per ServingCost Per Serving

$1.45

Nutrition Facts

Calories 168
Total Fat 4.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 0 mg
Sodium 48 mg
Total Carbohydrate 25 g
Dietary Fiber 6 g
Sugars 4 g
Protein 7 g

 

This American Simple Cooking with Heart recipe is a terrific vegetable side dish that goes well with just about any main dish you are serving. Or this can be your main dish for meatless meal or when you want a light meal.

Nutrition Facts

Chickpea Salad with Tomatoes and Cucumber

CaloriesCalories

168 Per Serving

ProteinProtein

7g Per Serving

FiberFiber

6g Per Serving

Cost Per ServingCost Per Serving

$1.45
×
Calories 168
Total Fat 4.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 0 mg
Sodium 48 mg
Total Carbohydrate 25 g
Dietary Fiber 6 g
Sugars 4 g
Protein 7 g

Ingredients

Servings  4  

  • 15.5 oz canned, no-salt-added or lower-sodium chickpeas (garbanzo beans), drained, rinsed
  • 1 cup chopped, fresh tomatoes (any type)
  • 1 cucumber (chopped)
  • 2 stalk celery (chopped)
  • 1/4 small red or yellow onion (sliced)
  • 1/2 cup chopped, fresh cilantro
  • 1 Tbsp extra virgin olive oil or canola
  • 1/2 Tbsp balsamic vinegar or lemon juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sweet paprika

Directions

Tip: Click on step to mark as complete.

  1. Add all the ingredients into a large bowl.
  2. Stir to combine and serve.

Cooking Tip: Cilantro stems and celery leaves have a ton of flavor! So go ahead and chop them up for the salad.

Tip: Cherry or grape tomatoes are usually more expensive than other tomatoes. However, sometimes they go on sale, so always check.

 


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