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Tomato, Vidalia Onion, & Chickpea Salad

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Submitted by lokey2002

YIELD

1 servings

PREP

15 min

COOK

?

READY

15 min

Ingredients

3 7.1E+2
CUPS ML TOMATOES
coarsely chopped
4 ½ 68
TABLESPOONS ML RED WINE VINEGAR
1 237
CUP ML CHICKPEAS (GARBANZO BEANS)
cooked or canned, drained and rinsed
½ 2.5
TEASPOON ML SALT
optional
1 15
TABLESPOON ML DIJON MUSTARD
¼ 1.3
TEASPOON ML BLACK PEPPER
¾ 177
CUP ML ONIONS
coarsely chopped
¼ 59
CUP ML BASIL
chopped, fresh *

Directions

In a large bowl, toss the tomato, chickpeas, onion, and basil.

In a small bowl, stir together the vinegar, mustard, salt, and pepper.

Pour over the salad and toss.

Serve immediately or refrigerate several hours to chill and blend flavors before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 982g (34.6 oz)
Amount per Serving
Calories 452 9% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2104mg 88%
Total Carbohydrate 29g 29%
Dietary Fiber 20g 79%
Sugars g
Protein 37g
Vitamin A 91% Vitamin C 145%
Calcium 17% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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