Tomato and chickpea salad
Summary
Ever had one of those days where you just crave something light, fresh, and downright delicious? Let me introduce you to my all-time favorite, the Tomato and chickpea salad. It’s a game-changer, trust me. This isn’t just another salad; it’s an experience. Packed with vibrant flavors, it’s going to be your go-to for every summer picnic or when you just need that quick health boost.
Ingredients
- Fresh tomatoes: 3 (because they’re the star, right?)
- Chickpeas: A whole cup (they’re the crunchy supporting actors)
- Cucumber: 1 (for that fresh crunch)
- A small red onion (adds a kick of sharpness)
- A good glug of olive oil: 2 tablespoons
- A squirt of lemon juice: about a tablespoon
- Some fragrant coriander: a handful, chopped
- Salt and pepper: sprinkle to your heart’s desire
- A couple of garlic cloves, minced (because garlic makes everything better)
preparation and cooking
Whip-Up Time: About 15 minutes (yes, that quick!)
Hungry mouths fed: 2.
Nutritional Scoop (per plate)
- Energy to keep you going: 270 calories
- Protein punch: 8g
- Carbs: 35g (the good kind)
- Fibers to keep things moving: 8g
- Sugars: 8g
- Healthy Fats: 11g
- Saturated Fat (just a smidge): 1.5g
- Zero cholesterol: 0mg (win!)
- Sodium for balance: 250mg
Let’s Do This Tomato and chickpea salad
- Give your tomatoes a good wash, then chop them into biteable pieces.
- Cucumber? Same drill – peel, then dice.
- Thinly slice that onion. Watch those tears!
- Now, in a big bowl, throw in your tomatoes, cucumber, chickpeas, and onion.
- Let’s talk dressing – mix your olive oil, lemon juice, garlic, salt, and pepper in a cute little bowl.
- Time to pour! Drizzle the dressing all over your salad mix.
- Throw in that fragrant coriander. Give everything a gentle but thorough toss.
- Let it sit. Maybe set the table? Light some candles? By the time you’re done, your Tomato and chickpea salad is ready for tasting. Adjust any flavors if you need to.
Pro Tips
- Canned chickpeas? No shame. Just wash them well.
- Want a little heat? Chili flakes to the rescue. Just a pinch.
- Not a coriander fan? Parsley’s got your back. Use that.
What’s Next?
The beauty of this Tomato and chickpea salad? It’s so versatile! Think grilled chicken, maybe some fish. Vegans, grilled tofu works wonders here. If you’re feeling fancy, crumble in some feta or throw in a few olives. Got some bread? Toast it. This salad alongside that crunch? Perfection.
Hope you love making (and eating) this Tomato and chickpea salad as much as I do. Remember, AH7 is here to make sure you’re munching right without skimping on taste. Until next time, happy eating!
TOMATO AND CHICKPEA SALAD
Nutritions
Ingredients
- Fresh tomatoes: 3 because they’re the star, right?
- Chickpeas: A whole cup they’re the crunchy supporting actors
- Cucumber: 1 for that fresh crunch
- A small red onion adds a kick of sharpness
- A good glug of olive oil: 2 tablespoons
- A squirt of lemon juice: about a tablespoon
- Some fragrant coriander: a handful chopped
- Salt and pepper: sprinkle to your heart’s desire
- A couple of garlic cloves minced (because garlic makes everything better)
- Whip-Up Time: About 15 minutes yes, that quick!
Instructions
- Give your tomatoes a good wash, then chop them into biteable pieces.
- Cucumber? Same drill – peel, then dice.
- Thinly slice that onion. Watch those tears!
- Now, in a big bowl, throw in your tomatoes, cucumber, chickpeas, and onion.
- Let’s talk dressing – mix your olive oil, lemon juice, garlic, salt, and pepper in a cute little bowl.
- Time to pour! Drizzle the dressing all over your salad mix.
- Throw in that fragrant coriander. Give everything a gentle but thorough toss.
- Let it sit. Maybe set the table? Light some candles? By the time you’re done, your Tomato and chickpea salad is ready for tasting. Adjust any flavors if you need to.
Notes
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