Breakfast & Brunch

Mediterranean Chickpea & Vegetable Salad

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READY IN: 10minsYIELD: 1 Bowl

INGREDIENTS

  • 2 (15 ounce) cans chickpeas, drained
  • 1largecucumber
  • 1mediumred onion
  • 1largetomatoes
  • 1⁄2 cupred wine vinegar
  • 1⁄4 cupolive oil
  • 1pinchbasil (fresh or dried) (optional)
  • 1teaspoonsalt and pepper, add to taste

    • NUTRITION INFO

    Serving Size: 1 (404) g

    Servings Per Recipe:4

    Calories: 408.5

    Calories from Fat 145 g 36 %

    Total Fat 16.1 g 24 %

    Saturated Fat 2.2 g 10 %

    Cholesterol 0 mg 0 %

    Sodium 643.3 mg 26 %

    Total Carbohydrate55.2 g 18 %

    Dietary Fiber 10.8 g 43 %

    Sugars 3.6 g 14 %

    Protein 11.7 g 23 %

    DIRECTIONS

  • Place drained chickpeas in large bowl.
  • De-seeded and chopped tomato.Add to bowl.
  • Peel cucumber.Slice lengthwise (Usually slice into 1/8.More slices if the cucumber is big, less if the cucumber is small) Cut the seeds out and then chop into small chunks.Add to bowl.
  • Peel and dice medium red onion.Add to bowl.
  • Pour olive oil and red wine vinegar into bowl.
  • Add salt and pepper to taste.1 tsp is just a guess.
  • Add basil (optional).
  • Mix together and taste.Add more red wine vinegar if desired.
  • Cover and refrigerate.

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