Chickpea and Tomato Salad recipe - ingredients, nutrition and when to eat it
This light salad tosses cooked chickpeas with tomatoes and onions in a bright dressing.
This light salad tosses cooked chickpeas with tomatoes and onions in a bright dressing. The fluffy chickpeas pair beautifully with juicy tomatoes, making it great for a summer lunch or simple dinner.
Salads & light · 10 minutes to cook
Nutrition (per 280.3g serving): 271.2 kcal · protein 11g · carbohydrate 38.8g · fat 8.6g · sodium 344mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the onion tastes too sharp, soak it in cold water for 5 minutes and drain it for a milder flavor.
Tips: Don’t chop the tomatoes too finely, so they release less water and retain a better texture.
Tips: If using canned chickpeas, rinse them once under running water and drain them thoroughly.
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Ingredients (1 serving)
- Cooked chickpeas — 0.6 cup
- Tomato — 1 pc
- Onion — 0.3 pc
- Olive oil — 1 tsp
- Balsamic vinegar — 2 tsp
- Lemon — 0.1 pc
- Parsley — 1 Tbsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp