Chickpea Salad with Tomatoes and Basil
This easy chickpea salad makes a good lunch on its own with some whole grain bread and fresh fruit.
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Servings: to 6
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 ½ 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
- ½ 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.
Nutrition (Estimate per Serving)
Calories: 178kcalCarbohydrates: 21gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 1533mgPotassium: 482mgFiber: 7gSugar: 3gVitamin A: 1219IUVitamin C: 46mgCalcium: 84mgIron: 2mg
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