Description
A quick and refreshing Spanish Chickpea and Tomato Salad perfect for lunch.
Ingredients
- 1 can of chickpeas, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chickpeas, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the chickpea mixture and toss to combine.
- Let the salad sit for at least 10 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- This salad can be made a day ahead and stored in the refrigerator.
- Feel free to add other vegetables like cucumber or bell peppers for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg