Chickpea Tomato Salad

Course: Appetizers and Snacks, Salad, Side Dish
Cuisine: Gluten Free, Mediterranean, Vegetarian
Keyword: Easy, Fall, Fiber, Make ahead, Meal prep, No cooking, Party, Quick, Salad, Spring, Summer, Winter
Condition: Chronic Kidney Disease, Dairy Free, Diabetes, Gluten Free, Heart Health, Low Sodium, Nut Free, PCOS, vegetarian
Servings: 4 people


  • 2 cups cucumber cubed
  • 1 15.5 oz can chickpeas rinsed and drained
  • 1 bell pepper stem and seeds removed, chopped
  • 1 cup tomato cherry, chopped
  • 3 cloves garlic chopped
  • 2 Tbsp olive oil
  • 2 Tbsp red wine vinegar or desired vinegar
  • 1/4 cup mint leaves chopped
  • 1/4 cup parsley chopped


  • Mix all of the ingredients together and enjoy!


Carbohydrates: 23g | Protein: 7g | Fat: 9g | Sodium: 15mg | Potassium: 462mg | Fiber: 6g

Please note:

Nutrition info is approximate and may contain errors.

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