Ingredients and Weight:
- Chickpeas (canned, rinsed and drained): 425 grams (15 ounces)
- Red onion (medium, sliced): 1 (150 grams)
- Tomatoes (medium, chopped): 2 (300 grams)
- Parsley (chopped): 1/2 cup (15 grams)
- Mint (chopped): 1/4 cup (5 grams)
- Lemon juice: 2 tablespoons (30 ml)
- Olive oil: 1/4 cup (60 ml)
- Salt and pepper: To taste
Preparation Time:
15 minutes
Cooking Time:
0 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Combine chickpeas, red onion, tomatoes, parsley, and mint in a large bowl.
- In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the chickpea mixture and stir to combine.
- Season with additional salt and pepper to taste.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 10 grams
- Carbohydrates: 30 grams
- Protein: 15 grams
Dish Characteristics:
- Refreshing and flavorful
- Vegetarian and healthy
- Suitable for summer gatherings
- Can be served as a side dish or light lunch
User Comments:
- "This salad is so easy to make and it's packed with flavor. I love the combination of chickpeas, tomatoes, and red onion."
- "I made this for a potluck and it was a huge hit. It's a great way to use up leftover chickpeas."
- "I added some feta cheese to mine and it was delicious!"
Special Precautions and Tips:
- If you don't have canned chickpeas, you can use dried chickpeas and soak them overnight before cooking.
- Be sure to drain and rinse the chickpeas well before using.
- You can adjust the amount of lemon juice and olive oil in the dressing to taste.
- This salad is best served chilled.
