Description
A refreshing no-cook Mediterranean salad blending tender chickpeas, juicy tomatoes, and aromatic basil in a zesty olive oil-lemon dressing. Perfect as a vibrant side or light meal.
Ingredients
2 cups cooked or canned chickpeas (drained and rinsed)
2 cups diced ripe tomatoes
1 cup chopped fresh basil leaves
1/2 cup thinly sliced red onion
2 cloves garlic, minced
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon balsamic vinegar (optional)
Instructions
Drain and rinse chickpeas in a colander
Chop basil leaves and dice tomatoes in a large bowl
Chop red onion and add to bowl
Mix in chickpeas and garlic
In a small bowl, whisk olive oil, lemon juice, salt, pepper, and balsamic vinegar
Pour dressing over salad and toss gently
Let sit 5-10 minutes before serving
Notes
Use super ripe tomatoes for maximum sweetness
Add crumbled feta if non-vegan
Chill for 1 hour for enhanced flavor
Recipe doubles well for larger gatherings
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 230
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg