Chickpeas are a staple in my pantry because they’re a quick and simple way to make soups, salads, and stews heartier and healthier. Cheers to that!

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at  healthycook@cspinet.org.

Time: 15 minutes

Serves: 4

Ingredients

  • 2 tsp. red wine vinegar
  • 1 Tbs. minced red onion
  • 2 Tbs. extra-virgin olive oil
  • 1/4 tsp. kosher salt
  • 1 15 oz. can no-salt-added chickpeas, drained and rinsed
  • 1 cup halved cherry tomatoes
  • 1 cup chopped cucumber
  • 1 sprig dill (optional)

Instructions

  1. Make the dressing: In a large bowl, whisk together the vinegar, onion, oil, and salt.
  2. Toss the chickpeas, tomatoes, and cucumber in the dressing.
  3. Spoon onto a serving dish.
  4. Pluck the dill leaves from the stem (if using) and scatter on top.

Nutrition Information

Per serving (3/4 cup):

  • Calories: 170
  • Total fat: 8 g
  • Sat fat: 1 g
  • Carbs: 20 g
  • Fiber: 5 g
  • Total sugar: 2 g
  • Added sugar: 0 g
  • Protein: 5 g
  • Sodium: 160 mg
...
Kate Sherwood - CSPI.
Salad Days cover

Book

Salad Days!

Salads that make one-bowl meals. What’s not to love! The Healthy Cook's recipes will help expand your repertoire with imaginative combinations of greens, vegetables, herbs, whole grains, and proteins. Each salad is chock full of vegetables that deliver flavor and crunch to spare, and paired with a dressing that ties everything together.

Order now