Tomato and Chickpea Salad
Body
This delicious veggie-based salad combines fresh ingredients for a crunchy, healthy side dish. Paired best with a peach or raspberry-flavored balsamic vinegar, this dish is the perfect no-cook option for hot summer days. Add grilled chicken for a boost of protein!
Ingredients
- 1 15.5-oz. can of low-sodium chickpeas, drained
- 2 cups sliced tomatoes (about 2 Roma tomatoes)
- 2 cups sliced cucumbers (about 2 medium cucumbers or half of a large cucumber)
- 2 tbsp. fresh parsley, minced
- 1/2 cup fruit-flavored white balsamic vinegar of choice (peach or raspberry are recommended)
Directions
- Pour all ingredients into a bowl.
- Toss together and serve
Serves 10; serving size is ½ cup.
Nutrition Facts
Each serving contains:
- 60 calories
- 0g total fat
- 0g saturated fat
- 0g trans fat
- 0 mg cholesterol
- 60 mg sodium
- 9g total carbohydrate
- 2g dietary fiber
- 4g sugars
- 2g protein