Chickpea Salad

Salads like this one are very nutritious yet full of flavor and are great year round. Although I do prefer to cook my own dried chickpeas from scratch, you can use two cans of chickpeas drained and rinsed if you are tight for time. This salad can be adapted to meet your needs by adding chopped cucumber, peppers, or even a crumbling of feta cheese on top. This is a great salad to pack and take on picnics, or for potluck dinners as it travels well.

To stretch this salad to feed more, simply serve a scoopful on top of dressed mixed greens.


Why Healthy

  • Cherry Tomatoes are an excellent source of vitamins A and C and a good source of vitamin K and potassium. Tomatoes are widely known for their outstanding antioxidant content, especially the concentration of lycopene.
  • Chickpeas are a fat free source of protein, are high in fiber & B vitamins.



Chickpea Tomato Salad

A nutritious yet hearty salad great year round.

Yield: Serves 4

Prep Time: 15 mins


3 Cups of Cooked Chickpeas
1 1/2 Cups Chopped Cherry Tomatoes
1/4 Cup of Finely Chopped Parsley
1 Medium Onion, Peeled & Chopped
2 Tablespoons of Capers, Rinsed & Chopped
2 Tablespoons of Red Wine Vinegar
2 Cloves of Garlic, Peeled & Minced
Salt & Pepper
6 Tablespoons of Extra Virgin Olive Oil


Mix all the ingredients together in a large bowl and toss.
Taste, and adjust seasonings as needed.
Store in the refrigerator until needed.


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