Chickpea Salad with Tomatoes and Cucumbers
Love garden fresh vegetable salads? Try combine some high protein beans to complete the salad. My friends from the American Heart Association recommended this salad so be sure to adjust the salt to meet your dietary needs!
Ingredients
1 can garbanzo beans, 15.5 oz can drained and rinsed
1 cup chopped fresh tomatoes
1 cucumber, peeled and chopped
2 stalks celery, chopped
1 small red onion, sliced
1/2 cup freshly chopped cilantro
1 tbsp extra virgin olive oil
1/2 tbsp balsamic vinegar or lemon juice
1/2 tsp ground cumin
1/4 tsp sweet paprika
Instructions
1
To a large bowl add the garbanzo beans, chopped tomatoes, cucumber, celery, red onion and cilantro. Gently toss to combine.
2
In a separate bowl whisk the extra virgin olive oil, balsamic vinegar or lemon juice, cumin and paprika together until combine. Salt and pepper to taste or according to your dietary need.
3
Pour the dressing over the salad and gently fold everything together to coat. Can chill covered in the fridge or serve immediately and enjoy!
Tags:
Chef BryanCooking with Chef BryanEating CleanGarden SaladHealthy Dinner IdeasHealthy SaladsQuick and Easy SaladsThe American Heart Association
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