Chickpea Salad with Tomatoes and Cucumber

Updated:Apr 9,2014

SCwH-Chickpea Salad with Tomatoes and Cucumber

Chickpea Salad with
Tomatoes and Cucumber



4 servings

About $1.42 per serving

1 (15.5 oz.) can no salt added or low sodium chickpeas, drained and rinsed
1 cup chopped tomatoes (any type)
1 cucumber (optional to seed or peel), chopped
2 celery stalks, chopped
1 bell pepper, seeds removed and chopped
¼ small red or yellow onion, sliced
½ cup chopped cilantro
1 tablespoon extra virgin olive oil or canola oil
½ tablespoon balsamic vinegar or lemon juice
½ teaspoon ground cumin
¼ teaspoon sweet paprika

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

Cooking Tips: Cilantro stems and celery leaves have a ton of flavor! So go ahead and chop them up for the salad.

Grocery Tips: Cherry or grape tomatoes are usually more expensive than other tomatoes. However, sometimes they go on sale, so always check.

Per serving:
Total Fat4.5 g
Saturated Fat0.5 g
Trans Fat0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat2.5 g
Cholesterol 0 mg
Sodium48 mg
Carbohydrates25 g
Dietary Fiber6 g
Total Sugars4 g
Protein 7 g

Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit

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