afoona
Chickpea and Tomato Salad
Salads

Chickpea and Tomato Salad

A light, refreshing salad with chickpeas, cherry tomatoes, cucumber, red onion and lemon with olive oil

⏱ 40 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona🧩 3 parts
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

For the Cooked chickpeas

  1. 1
    Rinse the chickpeas under cold water.
    Colander

For the Salad Dressing

  1. 2
    In a small bowl, whisk the oil, lemon juice, cumin and salt until smooth.
    Bowl

To assemble

  1. 3
    Add the chickpeas and the cherry tomatoes, cucumber, onion and olives.
    💡Rinse canned chickpeas in cold water: their liquid is starchy and salty and clouds the dressing.
  2. 4
    Pour in the dressing and toss.
  3. 5
    Sprinkle the cilantro and serve.
263calories
8 gprotein
25 gcarbs
15 gfat
● protein 12%● carbs 38%● fat 50%

Per serving (235 g), of 4 servings

For the Cooked chickpeas · For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (2)

  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Cooked chickpeas → Dressing → Legume Salad

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