2 cups cooked chickpeas, (1 15 oz can, rinsed and drained)
1 tomato, chopped and seeded
1 clove garlic, minced
1 tablespoon extra virgin olive oil
1/2 lemon, juiced
2-3 fresh basil leaves, torn
Fresh cracked black pepper to taste
Salt to taste
Combine all ingredients in your favorite bowl and enjoy!
This is a freestyle recipe. Feel free to change it up to make it your own. I often have cooked beans in the refrigerator to make this salad in a snap. This time I used Kroger's Private Selection Organic Chickpeas. They are low in sodium. Just be sure to rinse and drain them well.
Hi! I’m Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!