Tomato Chickpea Salad with Cilantro and Lime

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Serving Size: 10 ounces
Diets: Dairy Free, Egg Free, Gluten Free, Nut Free, Reduced Fat, Refined Sugar Free, Soy Free, Vegan, Vegetarian
Recipe adapted from:
Karin Adoni Ben-David
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This garbanzo bean and tomato salad is seasoned with lots of cilantro, plus lime zest and lime juice.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions

  • Add the salad ingredients to a large bowl.
  • Mix together the dressing ingredients
  • Drizzle the salad with the dressing. Toss to evenly coat.
  • Let it sit for about 10 minutes to allow the flavors to mingle. Stir well before serving.

Cook Times

Active Prep15
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time15 minutes
Recipe Serving Size10 people

Ingredients

Ingredients

Salad ingredients:

  • 42 ounce canned chickpea for 10 servings 3 cans, (garbanzo beans) rinsed and drained
  • 3 each shallot large, finely chopped
  • 8 each tomato large, seeded and diced
  • 1 bunch fresh cilantro chopped

For the dressing:

  • 5 tablespoon extra virgin olive oil
  • 1 each lime zested and juiced
  • 2 each lime juiced
  • 1 1/2 tablespoon Dijon mustard
  • 2 tablespoon fresh cilantro
  • 2 1/2 tablespoon Champagane vinegar any vinegar works
  • 2 1/4 tablespoon pure maple syrup
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

Cooking Tools Required

Can Opener, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives
Reheating/Serving Instructions
To keep fresh for longer, keep the dressing separate from the salad, and mix when serving.

Nutrition

Calories: 182kcal | Carbohydrates: 19g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 473mg | Potassium: 195mg | Fiber: 5g | Sugar: 3g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg

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