My Tomato Chickpea Salad is healthy, filling, packed with fresh, citrusy, herby flavour and can be made in minutes!
PREP TIME: 10 minutesminutes
TOTAL TIME: 10 minutesminutes
Servings: 4servings
Ingredients
1 x 15 oz can (1¾cups)chickpeas , (or 1 x 398ml Canadian can / 400g in UK)
1medium red onion , diced finely
4-5juicy tomatoes, diced
2big handfulscilantro , stems removed (flatleaf parsley is a good sub)
1tablespoonextra virgin olive oil, omit to make oil-free
1largelimezest & juice
salt & black pepper to taste
INSTRUCTIONS
Drain and rinse the chickpeas and add them to a large bowl along with the onion and diced tomato.
Zest the lime and add it to the chickpea/tomato mixture along with the lime juice and olive oil.
Season well with salt and black pepper to taste. Be generous. It really brings out the flavours.
Add the cilantro leaves and toss gently.
Leave to sit for about 10 minutes to allow the flavours to mingle.
Give it a quick toss again before serving.
NOTES
The quantities given in this recipe are a rough guide. It's all really flexible. Feel free to add more tomatoes, chickpeas or cilantro or to change the ratios. Do what works for you!Storage and making aheadThis 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 get a bit limp after the first day but it's all still perfectly edible. With that in mind, I wouldn't make it more than a few hours ahead to serve to guests, but I might, and often do if it's just for us!