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Tomato and Chickpea Salad

Published on Aug. 09, 2022

This delicious veggie-based salad combines fresh ingredients for a crunchy, healthy side dish. Paired best with a peach or raspberry-flavored balsamic vinegar, this dish is the perfect no-cook option for hot summer days. Add grilled chicken for a boost of protein! 


  • 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 of a large cucumber)
  • 2 tbsp. fresh parsley, minced
  • 1/2 cup fruit-flavored white balsamic vinegar of choice (peach or raspberry are recommended)


  • Pour all ingredients into a bowl.
  • Toss together and serve

Serves 10; serving size is ½ cup. 

Nutrition Facts

Each serving contains:

  • 60 calories
  • 0g total fat
  • 0g saturated fat
  • 0g trans fat
  • 0 mg cholesterol
  • 60 mg sodium
  • 9g total carbohydrate
  • 2g dietary fiber
  • 4g sugars
  • 2g protein

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