The shape, texture, and unique flavor of chickpeas make them a perfect salad ingredient. I will often add chickpeas to a salad when the meal’s main dish is on the lighter side. See the menu accompanying Pasta with Asparagus (page 67).
Recipe information
Yield
4 to 6 servings
Ingredients
One 20-ounce can chickpeas, drained and rinsed
1
1/2pounds flavorful ripe tomatoes, diced
Juice of 1/2 to 1 lemon, or to taste
1
tablespoon extra-virgin olive oil
Thinly shredded lettuce, as desired
Freshly ground pepper to taste
Need to make a substitution?
Preparation
Step 1
Combine the ingredients in a serving container and toss well. Serve at once or refrigerate until needed.
nutrition information
Step 2
Calories: 188
Step 3
Total Fat: 4g
Step 4
Protein: 7g
Step 5
Carbohydrate: 29g
Step 6
Cholesterol: 0mg
Step 7
Sodium: 282mg