Ingredients
Scale
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ½ medium red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Rinse and drain the chickpeas in a colander to eliminate excess sodium.
- In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, and finely chopped red onion.
- Add the rinsed chickpeas and chopped parsley; gently toss to mix.
- In a separate bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the salad mixture; toss until evenly coated.
- Serve immediately or refrigerate for about an hour to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg