Chickpea Salad With Tomatoes & Cucumber - - Tulsa, Oklahoma - News, Weather & Sports

Chickpea Salad With Tomatoes & Cucumber

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4 servings

About $1.42 per serving

1 (15.5 oz.) can no salt added or low sodium chickpeas, drained and rinsed

1 cup chopped tomatoes (any type)

1 cucumber (optional to seed or peel), chopped

2 celery stalks, chopped

1 bell pepper, seeds removed and chopped

1/4 small red or yellow onion, sliced

1/2 cup chopped cilantro

1 tablespoon extra virgin olive oil or canola oil

1/2 tablespoon balsamic vinegar or lemon juice

1/2 teaspoon ground cumin

1/4 teaspoon sweet paprika

  • Add all the ingredients into a large bowl.
  • Stir to combine and serve.

Cooking Tips: Cilantro stems and celery leaves have a ton of flavor! So go ahead and chop them up for the salad.

Grocery Tips: Cherry or grape tomatoes are usually more expensive than other tomatoes. However, sometimes they go on sale, so always check.

Per serving: Calories 168, Total 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, Carbohydrates 25 g, Dietary Fiber 6 g, Total Sugars 4 g, Protein 7 g

Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit

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