Chickpea Salad II


A tasty and nutritious version of a classic Mediterranean salad.

Prep Time:
20 mins
Additional Time:
45 mins
Total Time:
1 hrs 5 mins
4 servings


  • 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed

  • 1 cucumber, peeled and finely chopped

  • 1 cup grape tomatoes, halved

  • ¼ cup finely chopped sweet onion

  • 1 tablespoon minced garlic

  • ½ teaspoon dried parsley flakes

  • ¼ teaspoon dried basil

  • 1 tablespoon grated Parmesan cheese

  • 1 tablespoon olive oil

  • 3 tablespoons balsamic vinegar

  • ¼ teaspoon salt


  1. In a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley flakes, dried basil, and Parmesan cheese. Drizzle with olive oil and balsamic vinegar, and season to taste with salt. Toss until well combined, and adjust seasoning as needed. Cover and refrigerate at least 45 minutes before serving. Serve chilled.

Nutrition Facts (per serving)

149 Calories
5g Fat
23g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 149
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 1mg 0%
Sodium 382mg 17%
Total Carbohydrate 23g 8%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 5g
Vitamin C 13mg 64%
Calcium 58mg 4%
Iron 2mg 8%
Potassium 315mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.