Chickpea Salad with Red Onion and Tomato

Chickpea Salad with Red Onion and Tomato

159 Reviews 16 Pics
  • Prep

    10 m
  • Ready In

    2 h 10 m
Recipe by  Jen Jen

“A good chickpea salad, that is low-fat and high in protein.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

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Reviews (159)

Rate This Recipe
MCMAGGI
126

MCMAGGI

I have made this recipe several times and it always gets compliments. I prefer cooking up the hard chickpeas (over the canned) as I think the texture is better and there is also less sodium. A little more time consuming but they cook up in less than an hour. I also prefer cherry tomatos cut in half. Great flavors in this one.....

LAURENY
81

LAURENY

I love this recipe. A few things I did differently: I used cilantro instead of parsley, and added a splash of balsamic vinegar. It was delicious.

naples34102
74

naples34102

Just delicious, with the perfect ratio of olive oil to lemon juice. And the lemon juice was refreshingly different from the vinegar traditionally used in dressings like this. No need to measure ingredients, just add to suit your tastes. This was a nice change from typical lettuce salads. And it was pretty too!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 262 cal
  • 13%
  • Fat
  • 11.8 g
  • 18%
  • Carbs
  • 33.3 g
  • 11%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

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