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
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 heart.org/simplecooking.