This Tomato Chickpea Salad with Cilantro & Lime has all sorts of good going on. It's full of nutrition, can be made in minutes & is packed with fresh, citrusy flavour!
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5 from 2 votes

Tomato Chickpea Salad with Cilantro & Lime

This Tomato Chickpea Salad with Cilantro & Lime has all sorts of good going on. It’s full of nutrition, can be made in minutes & is packed with fresh, citrusy flavour!
Prep Time10 mins
Total Time10 mins
Course: Salad, Side Dish
Cuisine: gluten-free, oil-free, vegan
Servings: 4 Cups
Calories: 164kcal
Author: Mel | A Virtual Vegan

Ingredients

  • 2 cups | one 540ml can cooked chickpeas
  • 1 medium red onion chopped finely
  • 4-5 large juicy tomatoes diced
  • 2 big handfuls cilantro - flat leaf parsley is a good sub stems removed
  • 1 tablespoon extra virgin olive oil omit to make oil-free
  • 1 large lime zest & juice
  • salt & black pepper to taste

Instructions

  • Add the chickpeas, onion and tomato to a large bowl.
  • Drizzle over the olive oil and lime juice and sprinkle over the zest then stir well so everything is coated. Season well with salt and black pepper to taste. Be generous. It really brings out the flavours.
  • Add the cilantro leaves and stir again.
  • Leave to sit for about 10 minutes to allow the flavours to mingle.
  • Stir well before serving.

Notes

This salad is best on the day it is made but leftovers can be stored in the fridge and are ok for up 2 days after. The cilantro leaves go a bit limp after the first day but it's still perfectly edible.
Stir well before serving.

Nutrition

Serving: 1cup | Calories: 164kcal | Carbohydrates: 24g | Protein: 6g | Fat: 5g | Sodium: 290mg | Fiber: 6g | Sugar: 7g | Vitamin A: 31% | Vitamin C: 37% | Calcium: 4% | Iron: 8%