Nutritional Values
Recipe Type:
Veg
kcal
min
Ingredients :
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Salt and black pepper to taste
1/2 teaspoon dried oregano (optional)
Feta cheese for garnish (optional)
Banane Ki Vidhi
Prepare Chickpeas:
Drain and rinse the chickpeas thoroughly. Pat them dry with a paper towel.
Combine Ingredients:
In a large bowl, combine chickpeas, cherry tomatoes, diced cucumber, chopped red onion, and fresh parsley.
Prepare Dressing:
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, black pepper, and dried oregano (if using).
Dress Salad:
Pour the dressing over the chickpea and tomato mixture. Toss everything together until well-coated.
Chill:
Refrigerate the chickpea and tomato salad for at least 30 minutes to allow the flavors to meld.
Garnish and Serve:
Garnish the salad with crumbled feta cheese if desired. Serve chilled.
Enjoy:
Serve this refreshing and low-fat chickpea and tomato salad as a light side dish or a satisfying main course.
