Go Back
–+ servings

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

Ingredients

  • 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

Instructions

  • Mix all of the ingredients together and enjoy!

Nutrition

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