Mediterranean Chickpea Tomato Salad

 A Mediterranean style chickpea and vegetable salad with lots of seasonal vegetables, tomatoes and olives.  Serve with a platter of french feta, and you have yourself a fabulous late summer patch to plate bowl full.

  • Prep 15 mins
  • Cook Time
  • Difficulty Low
  • Serving4-6
  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Anti Inflammatory

    Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.

  • Heart Healthy

    Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.

  • Vitamins Minerals

Ingredients

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  • 1 can chickpeas - 1 ½ cups | 15oz | 425g
  • 1 bell pepper |. capsicum - fine diced
  • 1 kohlrabi - peel + dice
  • 1 cucumber - diced
  • 1 watermelon radish - diced
  • ½ - 1 tsp salt
  • 1 tbsp olive oil
  • 2 tbsp vinegar - sherry | white balsamic
  • 2 cups cherry tomatoes - cut in half
  • 1 cup olives - pitted
  • 1 cup herbs - cilantro, basil, parsley, chives

Method

Mediterranean Chickpea Tomato Salad

 

DRAIN & rinse chickpeas.

 

WASH + DICE all the veg about the same size as chickpeas – a good chance to hone your knife skills.

 

MIX all ingredients in a bowl.   TASTE adjust vinegar & salt.  Serve as is or with olive oil + vinegar or dressing on the side.

 

SERVE with french feta cheese.  Kohlrabi, Cabbage & Flat Green Bean Slaw Salad or Crispy Lettuce Salad or Nasturtium Salad.

 

DRESSING ideas: Kale & Green Bean Pesto or Mixed Mustard Dressing or oil-free Orange Vinaigrette or Lemon Garlic Tahini.

 

Tips + Suggestions

SWAP Chickpeas for cooked lentils, cannellini beans, pinto, adzuki, black beans, black-eyed peas.

 

SWAP vegetables for anything you have – carrots, radishes, celery, radicchio, tomatillos, baby zucchini, cooked green beans.

 

ADD nuts or seeds.