Heirloom Tomato & Chickpea Salad
Any tomatoes will work with this recipe, but I particularly liked using heirloom and grape tomatoes. The flavors of the different tomato varieties give the salad more complex flavors.
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/3 cup thinly sliced red onions
- 1 large clove garlic, minced
- 1 1/2 pounds tomatoes
- 3/4 cup chopped persian cucumbers
- 1/4 cup pitted and sliced kalamata olives
- 1/3 cup crumbled feta cheese
- 2 cups cooked chickpeas, about 1 1/2 cans of chickpeas
- 1/4 cup chopped parsley
- 3 tablespoons chopped basil
- 3 tablespoons chopped mint
Instructions
- In a small bowl, mix the olive oil, vinegar, salt, black pepper, onions and garlic together. Let it sit for 10 to 15 minutes.
- Slice the tomatoes into wedges. If you are using grape or cherry tomatoes, slice them in half.
- Add the tomatoes, cucumbers, olives, feta cheese, chickpeas and chopped herbs to a large bowl. Pour the vinaigrette on top and toss the salad to combine the ingredients together. Taste and season with more salt or pepper, if necessary.
Notes
NUTRITION INFORMATION: Amount for 1/4 of Recipe: Calories: 323, Total Fat 19.3g, Saturated Fat: 4g, Sodium: 716.2mg, Cholesterol: 1mg, Total Carbohydrate: 30.2g, Dietary Fiber: 8.6g, Sugar: 9.2g, Protein 10.4g
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