Tomato & Chickpea Salad
This Tomato & Chickpea Salad is a bright & fresh salad recipe that is perfect for a quick lunch! Best served with toasted bread!
Equipment
- mixing bowl
Ingredients
- 1 15-ounce can chickpeas drained & rinsed
- 12 ounces cherry tomatoes halved
- 2-3 cloves garlic minced
- 1/4 red onion minced
- 1/4 cup fresh basil chopped
- 1 lemon juiced
- 2 tablespoons oil I used avocado oil
- salt & pepper to taste
Instructions
- Add all of the ingredients to a mixing bowl. Toss until combined. Taste and adjust the seasonings as needed.
- Serve right away or place in the fridge to chill.
Video
Notes
- If you have the time to let this marinate in the fridge for an hour or two, the flavors will have more time to meld and get stronger.
- I also like this salad with a splash of balsamic vinegar!
- This is best eaten with 2-3 days - store it in the fridge in an airtight container.
Nutrition
Calories: 190kcal | Carbohydrates: 22g | Protein: 7g | Fat: 9g