Tuscan Chickpea and Tomato Salad

This refreshing salad is packed with plant-based protein and fiber from chickpeas, combined with heart-healthy fats from olive oil.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 can (15.5 oz) low-sodium chickpeas, drained and rinsed · 750 kcal in the whole recipe
• 2 cups cherry tomatoes, halved · 82 kcal in the whole recipe
• 1 tbsp olive oil · 192 kcal in the whole recipe
• 1 tsp balsamic vinegar · 7 kcal in the whole recipe
• 2 tbsp fresh oregano, minced
• 1/8 tsp ground black pepper
• 1/2 tsp salt-free seasoning blend
• 4 inner leaves of romaine lettuce · 29 kcal in the whole recipe

Method

1. In a large bowl, combine the drained chickpeas and halved cherry tomatoes.

   

2. In a small bowl, whisk together the olive oil, balsamic vinegar, minced oregano, black pepper, and salt-free seasoning until well emulsified.

   

3. Pour the dressing over the chickpea mixture and toss gently to coat.

   

4. Arrange one romaine lettuce leaf in each of the four serving bowls, top with the salad, and serve.

   

Adapted from an NIH / NHLBI heart-healthy recipe (public domain). Portions, macros, diet checks and step photos by Besly.