Tomato and Chickpea Salad

Tomato and Chickpea Salad image Author: Canadian Living Credits: Tomato and Chickpea Salad image

This salad is a great make-ahead lunch. If you don't like the texture of refrigerated tomatoes (they get mealy), set them aside until you're ready to eat. This mixture also makes the ideal filling for a pita or wrap.

  • Portion size 2 servings

Ingredients

  • 3 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 clove garlic minced
  • 1/4 teaspoon pepper
  • 1 cup rinsed and drainsed canned chickpeas (half 540 mL can)
  • 3/4 cups diced cucumbers
  • 3/4 cups diced carrots
  • 1 green onion chopped
  • 1/4 cup crumbled feta cheese
  • 2 tomatoes chopped

Method

In bowl, whisk together vinegar, oil, garlic and pepper. Add chickpeas, cucumber, carrot, green onion and feta cheese; stir to combine. Divide between two 3-cup (750 mL) airtight containers.

Make-ahead: Refrigerate for up to 24 hours; let stand at room temperature for 15 minutes before eating.

Stir in tomatoes.

Nutritional facts per serving: about

  • Fibre 7 g
  • Sodium 496 mg
  • Sugars 11 g
  • Protein 10 g
  • Calories 398.0
  • Total fat 26 g
  • Cholesterol 17 mg
  • Saturated fat 6 g
  • Total carbohydrate 34 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 44.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 90.0
  • Vitamin C 42.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tomato and Chickpea Salad