Chickpea Salad with Tomatoes and Cucumber

A terrific vegetable side dish (or main dish for a meatless meal) that goes well with just about any main dish you are serving.

Ingredients

4 Servings

• 15.5 oz canned, no-salt-added or lower-sodium chickpeas (garbanzo beans), drained, rinsed
• 1 cup chopped, fresh tomatoes (any type)
• 1 cucumber (chopped)
• 2 stalk celery (chopped)
• 1/4 small red or yellow onion (sliced)
• 1/2 cup chopped, fresh cilantro
• 1/2 cup chopped, fresh cilantro
• 1 Tbsp extra virgin olive oil or canola
• 1/2 Tbsp balsamic vinegar or lemon juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon sweet paprika

Directions

1. Add all the ingredients into a large bowl.
2. Stir to combine and serve.

Note: Cilantro stems and celery leaves have a ton of flavor! So go ahead and chop them up for the salad.

Source: American Heart Association