Tomato Chickpea Salad Recipes

A good chickpea salad, that is low-fat and high in protein.

Provided by Candice

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

• Ingredients

Nutrition Facts : Calories 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 g

Make and share this Tomato Chickpea Salad recipe from Food.com.

Provided by BrendaM

Categories     < 15 Mins

Time 10m

Yield 6 serving(s)

Number Of Ingredients 14

• Ingredients

If tomatoes are plentiful in your house then this recipe is for you! Super fast (10 minutes!) to put together and very healthy. If you'd like to see more photos/tips for this recipe, please check it out on my blog: http://redlab27.alissahebert.com/2012/08/tomato-chickpea-salad.html.

Provided by Red Lab No.27

Categories     Beans

Time 10m

Yield 4-5 serving(s)

Number Of Ingredients 9

• Ingredients

Nutrition Facts : Calories 178.7, Fat 3.8, SaturatedFat 0.5, Sodium 372.4, Carbohydrate 30.7, Fiber 6, Sugar 4.2, Protein 6.7

This recipe turns tomato salad into a meal by marrying creamy beans with some of the briny, salty ingredients found in pasta puttanesca, like tomatoes, capers, olives and garlic. While Parmesan isn't traditional to puttanesca, coarsely chopped pebbles of it add bursts of umami to this salad. Feel free to omit the cheese for a vegan dish, or embellish the mix with fresh or dried chile, tinned fish or more vegetables. This recipe is not only adaptable but also improves as it sits: The tomato juices mingle with the oil, olives and capers - and the beans drink it all up.

Provided by Ali Slagle

Categories     dinner, easy, lunch, quick, weeknight, main course, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

• Ingredients

Peak summer eating doesn't get much easier than this fresh tomato salad. Ripe, in-season tomatoes are best, but if they are not in their prime, the simple technique of salting them first will draw out maximum flavor. Roasted nuts and seeds are excellent pantry items and make a perfect no-cook, savory-sweet crisp topping. The nut-seed-spice mixture is completely flexible; use what you have on hand, and add aromatic seeds like nigella or fennel if you like. The store-bought granola is optional, but it adds a surprising sweetness and even more crunch. (Opt for one that is as plain as possible and without dried fruits or chocolate.) Make extra topping and keep it in an airtight jar for sprinkling over salads and roasted vegetables.

Provided by Hetty McKinnon

Categories     salads and dressings, vegetables

Time 15m

Yield 4 servings

Number Of Ingredients 17

• Ingredients