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Tomato and Chickpea Salad

This salad is delicious made with raspberry or peach white balsamic vinegar. But any fruit-flavored white balsamic vinegar will do nicely.

Ingredients

  • 1 15.5-oz. can of low-sodium chickpeas, drained

  • 2 cups sliced tomatoes (about 2 Roma tomatoes)

  • 2 cups sliced cucumbers (about 2 medium cucumbers or half a large cucumber)

  • 2 tbsp. fresh parsley, minced

  • 1/2 cup fruit-flavored white balsamic vinegar of choice

Directions

  1.  Pour all ingredients into a bowl.

  2. Toss together and serve.

Per Serving

Serves 10; serving size is ½ a cup. Each serving provides:

  • Calories                    60

  • Total fat                      0 g

  • Saturated fat             0 g

  • Trans fat                    0 g

  • Cholesterol               0 mg

  • Sodium                      60 mg

  • Total carbohydrate   9 g

  • Dietary fiber               2 g

  • Sugars                       4 g

  • Protein                       2 g