This easy tomato salad recipe gets a satisfying upgrade from chickpeas, which deliver both protein and fiber. The chickpeas quickly turn this simple side into a healthy lunch or dinner, perfect any time of the year. This delicious salad takes just 10 minutes to make and while you could eat it right away, it tastes even better the longer it sits, so plan to leave at least an hour of marinating time before serving.
Ingredients
- ¼ cup balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 4 cups grape tomatoes (about 19 ounces), halved
- ½ cup thinly sliced white onion
- ⅓ cup chopped fresh basil or parsley
- 1 (15 ounce) can chickpeas, rinsed
- 1 tablespoon lemon juice
Directions
- Step 1
Whisk vinegar, oil, salt and pepper together in a large bowl. Add tomatoes, onion and basil (or parsley); stir to combine. Refrigerate, stirring once or twice, for at least 1 hour. Add chickpeas and lemon juice and toss to coat.
To make ahead
Refrigerate for up to 3 days.
Nutrition Facts
Serving Size: 1 1/4 cups Per Serving: 222 calories; fat 8g; sodium 398mg; carbohydrates 29g; dietary fiber 7g; protein 8g; sugars 8g; saturated fat 1g; vitamin a iu 1429IU; potassium 601mg.
