About $1.42 per serving
1 (15.5-ounce) 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
- Add all the ingredients into a large bowl.
- 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.
|Total Fat||4.5 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat ||0.5 g|
|Monounsaturated Fat||2.5 g|
|Cholesterol ||0 mg|
|Dietary Fiber||6 g|
|Total Sugars||4 g|
|Protein ||7 g|
Recipe copyright © 2013 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 heart.org/simplecooking.