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EXPLORE ›Chickpea Salad with Tomatoes & Cucumber
Ingredients
Makes 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 Tbsp extra virgin olive oil or canola
- 1/2 Tbsp balsamic vinegar or lemon juice
- 1/2 tsp ground cumin
- 1/4 tsp sweet paprika
Nutrients
Calories: 168Total Fat: 4.5 g
Saturated Fat: 0.5 g
Trans Fat: 0.0 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 2.5 g
Cholesterol: 0 mg
Sodium: 48 mg
Total Carbohydrates: 25 g
Dietary Fiber: 6 g
Sugars: 4 g
Protein: 7 g
Recipe
- Add all the ingredients into a large bowl.
- Stir to combine and serve.
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Copyright © 2018 American Heart Association
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