Chickpea Salad II

          

A tasty and nutritious version of a classic Mediterranean salad.

Original recipe makes 4 servings

Ingredients

1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1 cucumber, peeled and finely chopped
1 cup grape tomatoes, halved
1/4 cup finely chopped sweet onion
1 tablespoon minced garlic
1/2 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1 tablespoon grated Parmesan cheese
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon salt

  • PREP

    20 mins

  • READY IN

    1 hr 5 mins

Directions

  1. In a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley flakes, dried basil, and Parmesan cheese. Drizzle with olive oil and balsamic vinegar, and season to taste with salt. Toss until well combined, and adjust seasoning as needed. Cover and refrigerate at least 45 minutes before serving. Serve chilled.

Nutrition

Calories: 149 kcal
Carbohydrates: 22.9 g
Cholesterol: 1 mg
Fat: 4.8 g
Fiber: 4 g
Protein: 4.9 g
Sodium: 382 mg

Related Recipes:

Quick Artichoke Pasta Salad Spaghetti with Garlic, Herbs, and Tomatoes Grilled Tomato, Onion, and Bread Salad Black-Eyed Pea Salad Chickpea Salad Pasta Chickpea Salad South Indian Chickpea Salad Easy Warm Chickpea Salad Chickpea and Tomato Soup Chickpea Curry