Chickpea Salad with Tomatoes and Cucumber

Serves 4

Erinn Gregory

Erinn Gregory, RDN
Nutrition Educator
NOAH Palomino Health Center


• 15.5 oz. canned, no-salt added or low-sodium chickpeas, drained, rinsed.
• 1 cup chopped, fresh tomatoes.
• 1 cucumber, chopped.
• 2 stalks celery, chopped.
• ¼ small red or yellow onion, sliced.
• ½ cup chopped, fresh cilantro.
• 1 Tbsp. olive oil or canola.
• 1 Tbsp. balsamic vinegar or lemon juice.
• ½ tsp ground cumin.
• ¼ tsp sweet paprika.


1. Add all the ingredients into a large bowl.
2. Stir to combine and serve.

Notes: Serve this as a side salad to a protein like chicken, pork, seafood, or beef or use as a topper for tostadas. Double the portion for a hearty, vegetarian main meal.

Nutrition information:Calories 168, 4.5g fat, 0.5g sat fat, 48mg sodium, 25g carbohydrate, 6g fiber, 4g sugar, 7g protein.