Tomato Chickpea Salad
Author:Healthy and filling Tomato Chickpea Salad that is packed with fresh, citrusy, herby flavour and can be made in minutes!
Ingredients
- 1 x 15 oz can (1¾ cups) chickpeas , (or 1 x 398ml Canadian can / 400g in UK)
- 1 medium red onion , diced
- 4 to 5 juicy tomatoes , diced
- 2 big handfuls cilantro , (flatleaf parsley is a good sub)
- 1 tablespoon extra virgin olive oil , omit to make oil-free
- 1 large lime zest & 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.
- Add the cilantro leaves and toss gently.
- Leave to sit for about 10 minutes to allow the flavors 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 ahead - 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 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!
NUTRITION
Serving: 1of 4 servings | Calories: 125kcal | Carbohydrates: 19g | Protein: 5g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 9mg | Potassium: 373mg | Fiber: 5g | Sugar: 5g | Vitamin A: 724IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 2mg
