Chickpea Tomato Salad

Serves

6

Prep Time

15 minutes

Cook Time

0 minutes

Ingredients

1.5 lbs (680 g) tomatoes, cut into bite-sized pieces
16.9 oz (480 g) canned chickpeas, drained
0.5 oz (15 g) parsley leaves & stems, coarsely chopped
1.5 oz (40 g) Parmesan cheese, chopped
1.4 oz (40 g) green olives, torn, pitted
3 tbsp capers, drained
1 tbsp lemon juice, plus more to taste
1 clove small garlic, finely grated

Nutrition

(Per Serving)

Calories

278

Fats

14 g

Protein

11 g

Carbs

27 g

Instructions

  • In large bowl, combine tomatoes, chickpeas, parsley, Parmesan, 4 tablespoons olive oil, olives, capers, lemon juice, and garlic. Stir to mix.
  • Season with salt. Let sit for 10 minutes. Taste and adjust seasoning with more lemon juice or salt, depending on sweetness of tomatoes.
  • Store leftovers in fridge for up to 2 days. Bring to room temperature before serving.