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.

Nutrition Facts

Chickpea Salad with Tomatoes and Cucumber


168 Per Serving


7g Per Serving


6g Per Serving

Cost Per ServingCost Per Serving

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


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 tsp ground cumin
  • 1/4 tsp sweet paprika


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.