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Summer is coming, and needless to say, we’d all like to fit into those shorts or look good in that bikini, so it’s time for some healthy salads. This salad is an excellent source of protein, so if you’re a vegetarian, you’re in luck. This salad makes a great choice for lunch and it’s extremely healthy. I took this to lunch and my co-workers wanted to try some because it looks so good and, yes, they loved it. The other great thing about this salad is that it can be stored in the fridge for up to 3 days and it will taste just as great, but let me tell you it won’t last that long.
Start by draining and rinsing a can (19 oz) of chickpeas (garbanzo beans), then place them in a large bowl.
You’ll next need to chop 1 red bell pepper and about 2 large tomatoes, chop them in small pieces. Also add them to the bowl.
Next I used about 4 or 5 green onions, thinly sliced and add those to the bowl. Also chop the celery, you’ll only need one stalk.
You can add some fresh chopped parsley, but I didn’t have any so I used some dried parsley and it was still as good. Also add some chopped basil as well, again I used dry.
Now, add salt and pepper to taste, about 2 tbsp of olive oil and 2 tbsp of vinegar. Toss everything well.
Even my super picky husband loved this salad. How can you not, it’s just gorgeous and simply delicious.
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Chickpea Tomato Salad
- 19 oz chickpeas aka garbanzo beans, rinsed and drained (1 can)
- 3 large tomatoes
- 1 stalk celery
- 1 red bell pepper diced
- 4 green onions chopped
- fresh parsley chopped
- fresh basil chopped
- 2 tbsp olive oil
- 2 tbsp vinegar
- salt and pepper to taste.
- Rinse and drain the chickpeas and place them in a large bowl.
- Chop the tomatoes and pepper and add to the bowl.
- Chop the celery and green onions and add to bowl.
- Add the chopped parsley and chopped basil and add to bowl.
- Add the oil, vinegar, salt and pepper and toss the salad.