This easy chickpea salad, filled with flavorful tomatoes and aromatic basil, makes a good lunch on its own with whole grain bread and fresh fruit. It’s a great companion to many Italian-style pasta dishes or simple grain dishes during the cooler months, especially if the meal needs a protein boost. It’s also good with pasta salads or potato salads as part of a summer meal, served with a cold soup or fresh corn. It’s especially good with ripe summer tomatoes, though off season you can use tomatoes on vine or hydroponic tomatoes.
Chickpea Salad with Tomatoes and Basil
Ingredients
- 15- to 16- ounce can chickpeas drained and rinsed
- 3 medium firm ripe tomatoes, diced
- 10- to 12- ounce jar roasted red peppers drained
- Sliced fresh basil leaves as much as you'd like
- Juice of 1/2 lemon or more to taste
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper to taste
- Mixed baby greens or baby arugula or a combination, optional
- 1/2 cup black olives optional
Instructions
- Combine all the ingredients except the optional greens in a mixing bowl and toss well. Serve on its own, or over greens, if you'd like.
Variation: If you like cooking on an outdoor grill, you can use a couple of large fresh red bell peppers, cut into large pieces, grill until nicely browned, and use instead of the jarred peppers. Yum!
Nutrition Information
Per serving: Calories: 201; Total Fat: 4g; Protein: 8g; Carbs: 31g; Sodium: 21mg
- Explore lots more summer tomato recipes.
- Explore Bean Salads for more easy, tasty ideas.
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