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Summery Chickpea Salad

Photo: Caitlin Bensel
Yield

Serves 4 (serving size: 3/4 cup)

This fresh seasonal salad is ridiculously easy to put together and quite versatile. Serve our suggested amount as a side salad with grilled steak, chicken, or fish, or eat a double portion as a main dish. You can also stick with the serving size listed here and add canned oil-packed tuna or sliced rotisserie chicken breast for a filling lunch. Leftovers fare well as is, tucked into tacos, or added to whole-grain salad bowls.

Ingredients

  • 1 1/2 cups halved multicolored cherry tomatoes
  • 1 cup canned unsalted chickpeas, drained and rinsed
  • 1 cup half-moon English cucumber slices
  • 1/3 cup coarsely chopped fresh flat-leaf parsley
  • 1/4 cup slivered red onion
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon black pepper
  • 3/8 teaspoon kosher salt

Nutrition Information

  • calories 145
  • fat 7.5 g
  • satfat 1 g
  • monofat 5 g
  • polyfat 0.8 g
  • protein 4 g
  • carbohydrate 16 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 202 mg
  • calcium 45 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine tomatoes, chickpeas, cucumber, parsley, onion, olive oil, lemon juice, pepper, and salt. Toss gently to combine.