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salad with chickpeas and tomatoes on a wood backdrop with ingredients sprinkled around it
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Chickpea Salad with Tomatoes and Basil

This chickpea salad so light and refreshing with fresh basil, balsamic vinegar, tomatoes, and avocado. Its naturally vegan but has so much flavor, you'd never know it!
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 332kcal
Author Christy Gurin

Ingredients

  • 1 pint cherry tomatoes, halved
  • 1 large cucumber, quartered lengthwise and then sliced into 1/4 inch pieces
  • 15 oz. can garbanzo beans, rinsed and drained
  • 2 Tbsp. fresh chopped basil
  • 1/4 cup thinly sliced chives
  • 1 tsp. minced garlic
  • 1 Tbsp. olive oil
  • 2 Tbsp. balsamic vinegar
  • 1/2 tsp. fresh cracked pepper
  • 1/2 - 1 tsp. salt (add one half, taste, and then add more if desired)
  • 1 large avocado, diced
US Customary - Metric

Instructions

  • Toss tomatoes, cucumber, garbanzo beans, herbs, and garlic in a medium bowl.
  • Drizzle with olive oil and balsamic vinegar and sprinkle with pepper and 1/2 tsp. salt. Toss to coat evenly.
  • Gently fold in avocado. Taste and add additional salt if desired. Serve immediately.

Nutrition

Calories: 332kcal | Carbohydrates: 43g | Protein: 12g | Fat: 14g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 943mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1260IU | Vitamin C: 38.6mg | Calcium: 99mg | Iron: 4.7mg