Tomato, Garlic And Chickpea Salad Recipe
This Tomato, Garlic, and Chickpea Salad is a quick and nutritious dish, perfect for a light lunch or dinner. Packed with protein from chickpeas, and bursting with the fresh flavors of ripe tomatoes, crunchy green pepper, and briny olives, this salad is enhanced by a peppery bite of arugula and the zest of lemon juice. The optional mint leaves add a refreshing twist. Perfectly seasoned with garlic, olive oil, salt, and pepper, this salad is a delightful combination of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: N/A
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- ½ cup canned chickpeas
- 5 olives, chopped
- 1 small to medium green pepper
- 3 medium tomatoes
- 1 cup arugula
- 3-4 mint leaves (optional)
- 1 garlic clove
- Lemon juice
- Salt and pepper
- Olive oil
Instructions
- Rinse and drain the chickpeas. Set aside.
- Chop the olives, green pepper, and tomatoes into bite-sized pieces.
- In a large bowl, combine chickpeas, olives, green pepper, tomatoes, and arugula.
- Mince the garlic clove and add it to the bowl.
- Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.
- Toss the salad gently to combine all the ingredients evenly.
- If using, finely chop the mint leaves and sprinkle them on top.
- Serve immediately or refrigerate until ready to serve.
Notes
- For added flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
- This salad can be made ahead and stored in the fridge for up to 24 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 320mg