Description
A quick, Mediterranean-inspired salad combining canned chickpeas, ripe tomatoes, and fresh basil with a zesty vinaigrette. Packed with protein, vitamins, and flavor, it’s a versatile dish for meals or picnics.
Ingredients
1 can (400g) chickpeas, drained and rinsed
2 cups chopped ripe tomatoes
1 cup fresh basil leaves, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Drain and rinse chickpeas thoroughly.
2. In a large bowl, combine chickpeas, chopped tomatoes, and basil.
3. In a small bowl, whisk together olive oil, vinegar, garlic, salt, and pepper.
4. Pour dressing over salad and mix well.
5. Let sit for 5 minutes to absorb flavors before serving.
Notes
Substitute apple cider vinegar with balsamic vinegar for a non-alcoholic alternative.
Use cherry tomatoes for a sweeter taste.
Store in an airtight container in the fridge for up to 2 days.
- Prep Time: 15
- Category: Dinner
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 212
- Sugar: 5g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 19g
- Cholesterol: 0mg