Chickpea Salad

Elda Benassini
A nutritious salad of chickpeas, olives, tomato, and red onion. Ideal as a side dish or main course.
Reviewed by Editorial Team of Kiwilimón
3.4
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Ingredients
6
Servings
  • 500 grams chickpeas
  • 2 tomatoes, chopped
  • 1/2 red onions, finely chopped
  • 1/2 cups kalamata olive
  • 3 tablespoons fresh cilantro, chopped
  • 2 limes
  • 1 tablespoon mustard
  • 1 tablespoon cumin
  • pepper, to taste
  • 3 tablespoons olive oil
  • 1 pinch salt
Preparation
25 mins
0 mins
Low
  • Place the chickpeas in a colander and rinse with water. Remove from the colander and dry with a paper towel.
  • In a large deep bowl, mix the chopped tomato, red onion, olives, cilantro, and chickpeas.
  • In another deep bowl, mix the dressing starting with cumin, salt, and pepper with lemon juice, and once well mixed, add the mustard and olive oil.
  • Add the dressing to the salad and mix well without mashing the chickpeas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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