Marisa Moore, RD
Yields 2-4
5 mins Prep Time
Save Recipe
Ingredients
- 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
Instructions
- Combine all ingredients in your favorite bowl and enjoy!
Notes
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.
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https://marisamoore.com/5-minute-chickpea-tomato-basil-salad/
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