Chickpea Salad with Tomatoes and Cucumber

Chickpea Salad with Tomatoes and Cucumber

A terrific vegetable side dish (or main dish for a meatless meal) that goes well with just about any main dish you are serving.


4 Servings

  • 15.5 oz canned, no-salt-added or lower-sodium chickpeas (garbanzo beans), drained, rinsed
  • 1 cup chopped, fresh tomatoes (any type)
  • 1 cucumber (chopped)
  • 2 stalk celery (chopped)
  • 1/4 small red or yellow onion (sliced)
  • 1/2 cup chopped, fresh cilantro
  • 1/2 cup chopped, fresh cilantro
  • 1 Tbsp extra virgin olive oil or canola
  • 1/2 Tbsp balsamic vinegar or lemon juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sweet paprika


  1. Add all the ingredients into a large bowl.
  2. Stir to combine and serve.

Note: Cilantro stems and celery leaves have a ton of flavor! So go ahead and chop them up for the salad.

Source: American Heart Association

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