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Low-Fat Chickpea and Tomato Salad Recipe

Nutritional Values

Recipe Type:


Calories 250


Total Time 30


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.


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.


Serve this refreshing and low-fat chickpea and tomato salad as a light side dish or a satisfying main course.

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